Red Mullets Genovese Style

Red mullets Genovese style are a typical dish from the Ligurian tradition, an Italian cuisine that makes extensive use of aromatic herbs, such as basil, and fresh produce. Here is the recipe for making red mullets Genovese style.

Ingredients

• 4 red mullets (fresh and cleaned)
• Flour, as needed
• Extra virgin olive oil
• 1 clove of garlic
• 1 bunch of chopped parsley
• Juice of one lemon
• 1 glass of dry white wine
• Salt and black pepper, to taste
• Pine nuts (optional)
• Taggiasca or pitted black olives (optional)

Preparation

1. Clean the red mullets well, removing the innards and scales, then wash them under running water and dry them with kitchen paper.
2. Lightly flour the mullets to promote the formation of a light golden crust during cooking.
3. In a large pan, heat the extra virgin olive oil and briefly sauté the chopped garlic until golden.
4. Remove the garlic and carefully place the mullets in the pan. Let them brown on both sides until golden.
5. Deglaze the mullets with white wine and let the alcohol evaporate.
6. Add salt, black pepper to taste and the lemon juice.
7. Continue cooking over low heat, covering the pan with a lid and allowing the mullets to flavor for about 10-15 minutes.
8. A few minutes before turning off the heat, sprinkle the mullets with the chopped parsley, and if desired, add some Taggiasca or black olives and a handful of pine nuts.

Serve the red mullets hot, perhaps accompanied by a fresh salad or steamed vegetables.

Curiosity

The red mullet is a fish appreciated in Mediterranean cuisine for its delicate flavor and the ease with which it can be used in various recipes. In this preparation, the acidity of the lemon and the aromaticity of parsley and garlic enhance the taste of the mullets, making the dish simple but of great taste impact.