Mullet alla Livornese ___

Mullet alla Livornese


For the Mullet:

  • 4 mullet
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 14 ounces crushed tomatoes
  • 1 tablespoon fresh parsley, chopped
  • salt
  • fresh black pepper


Clean all the Mullet by removing internal organs, scales and fins.

In a saute pan add the olive oil, the garlic and the parsley. Let everything saute for a few minutes.

Add the crushed tomatoes and continue to cook for about 5 minutes.

Add the Mullet side by side at the bottom of the pan. Spread some of the sauce over the Mullet.

Add salt and pepper as desired.

Cover the pan and let everything cook at low flame for about 15 minutes.