Triglie alla Livornese
Red or White Mullets Livornese Style

2 lbs. red or white mullets
4 oz. extra virgin olive oil
1 and 1/2 oz. parsley
1 celery stalk
2 Tbsp. white flour
1 lb. ripe tomatoes, peeled, seeded and chopped
2 cloves garlic
Salt
Pepper

Clean the mullets. Mince the parsley, celery and garlic and saute in a
saucepan with 2 oz. of the olive oil. When the vegetables are tender, add
the tomatoes and cook for 10 mins. Remove from heat and set aside. Coat
the fish with flour and fry in olive oil in a saucepan till golden brown
on both sides. Add salt and pepper to taste. Grease a casserole with
olive oil, place the mullets in it, and pour the sauce in the casserole
with the fish and bake for 5 more minutes at 450° F. Serve with a
generous, sprinkling of chopped parsley. Serves 4.

"Angela's Italian Organic Oregano"

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Ciao-Ciao!
Angela

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