Red Mullets and Peas

Red mullets with peas are a classic spring dish, light and tasty. Here’s how to prepare this delicious dish:

Ingredients

• 4 medium-sized red mullets, cleaned and filleted
• 400 g of fresh or frozen peas
• 1 fresh spring onion
• Extra virgin olive oil as needed
• Salt and pepper as needed
• One glass of dry white wine
• A few fresh mint leaves (optional)
• Vegetable broth or water (if needed)

Preparation

1. Start with preparing the peas. If using fresh peas, shell and wash them. If opting for frozen, let them thaw slightly.

2. Finely chop the spring onion and sauté it in a pan with a drizzle of extra virgin olive oil.

3. Add the peas to the onion, season with salt and pepper. Cook for about 5 minutes, then deglaze with a glass of white wine and let the alcohol evaporate.

4. If the peas are not yet soft, add some vegetable broth or water and continue cooking covered on low heat until the peas are tender.

5. In the meantime, in another pan, heat some extra virgin olive oil and place the mullets, previously seasoned with salt and pepper, skin side down.

6. Fry the mullets for about 3-4 minutes per side, until the skin is crispy and the inside is well cooked.

7. When the peas are ready, add a few hand-torn mint leaves to enhance the flavor (this step is optional).

8. Serve the hot red mullets accompanied by the peas and a drizzle of raw oil.

Interesting Facts

Red mullets are known for their particularly delicate flavor and firm flesh. In Italy, they are found in the Mediterranean and are especially appreciated in coastal regions. This dish originated in Tuscany, but it is interpreted in various regions with small variations, according to local customs and the availability of aromatic herbs.