Ask the fishmonger to scale and gut the mullet, remove the gills and leave the fish whole. Choose similar sizes so they cook evenly.
Make ahead Clean the fish and have the tomatoes ready before heating the pan. Cook close to serving time.
Triglie alla termolese
Prep 20 min · Cook 25 min · Serves 4 · Difficulty Easy
Method
Check the cleaned fish for remaining scales and gills. Rinse briefly, drain and pat dry carefully, including the cavities. Keep chilled while you start the sauce.Check the cleaned fish for remaining scales and gills. Rinse briefly, drain and pat dry carefully, including the cavities. Keep chilled while you start the sauce.
Put the oil, garlic and crushed peeled tomatoes with their juice in the wide pan. Bring to a gentle simmer and cook for about 10 minutes, stirring the sauce occasionally. Add part of the salt.Put the oil, garlic and crushed peeled tomatoes with their juice in the wide pan. Bring to a gentle simmer and cook for about 10 minutes, stirring the sauce occasionally. Add part of the salt.
Lay the mullet in the sauce in a single layer and scatter over most of the parsley. Spoon a little sauce over the fish, cover partly and simmer very gently for 10–15 minutes. Shake the pan rather than stirring. The thickest flesh should turn opaque and separate easily from the backbone; cook longer if needed.Lay the mullet in the sauce in a single layer and scatter over most of the parsley. Spoon a little sauce over the fish, cover partly and simmer very gently for 10–15 minutes. Shake the pan rather than stirring. The thickest flesh should turn opaque and separate easily from the backbone; cook longer if needed.
Remove the garlic. Check the sauce for salt, add the remaining parsley and lift the fish out carefully with its sauce. Serve hot, taking care to remove the backbone and fine bones as you eat.Remove the garlic. Check the sauce for salt, add the remaining parsley and lift the fish out carefully with its sauce. Serve hot, taking care to remove the backbone and fine bones as you eat.
