Ingredients
2 mullet fillets, 150g each
Salt
2 tbsp olive oil, plus extra for drizzling
½ cup loosely packed parsley leaves, chopped
10 (about 150g) amaretti biscuits, smashed into crumbs
Sauce
100ml olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
100ml white wine
3 Roma tomatoes, blanched, peeled & chopped
400g can chopped tomatoes
30g pine nuts
30g sultanas or raisins
1 tsp sea salt flakes
1 tsp sugar
Cracked black pepper
Finely grated zest of 1 lemon
1 tbsp tomato paste
Method
-
To make the sauce, heat the oil in a heavy-based frying pan over a medium heat. Add onion and garlic and cook, stirring until translucent but not brown. Add white wine and simmer to cook down.
-
Stir in chopped tomato and can of chopped tomatoes. Bring to a simmer. Add pine nuts and sultanas or raisins. Season with salt, sugar and pepper. Stir in zest and tomato paste. Bring to a simmer. Simmer for 8-10 minutes or until thickened.
-
To prepare mullet, season fish fillets with salt. Heat oil in a large, non-stick frying pan over a medium-high heat. Place fish, skin-side down, in hot pan then press firmly with a fish slice to crispen skin and keep the fillet flat for 3 minutes.
-
In an oven dish, spoon some of the prepared sauce over the base, place the fish skin-side up on the sauce. Spoon more sauce over the fish.
-
Mix parsley and crushed amaretti biscuits. Sprinkle on top of the sauce-covered fish, then drizzle with more olive oil and place in wood-fired oven for 5-6 minutes or in a 220C preheated oven for about 10 minutes until cooked through.
-
Serve immediately.
