Ingredients
- 12 red mullet fillets
- Italian 00 flour (to flour the fish)
- 200g tomato passata (pureed, strained tomatoes)
- 12 asparagus
- 1 clove of garlic
- 1 desalted anchovy
- 3 tbsp extra virgin olive oil
- a few leaves of basil
- salt, to taste
Directions
Step 1
Dip the red mullet fillets in flour. Sauté the garlic and anchovy gently in the extra virgin olive oil in a large deep-frying pan, then add the fish fillets carefully and sauté very briefly on each side, turning carefully to not break the flesh. Add the tomato passata, season with salt, add the basil and cook on a medium heat for about 7 minutes. In the meantime, cook the asparagus for about 4-5 minutes in salted water until just tender.
Step 2
Carefully remove three red mullet fillets for each serving, with the tomato sauce and garnish with three asparagus.
