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Triglie Alla Livornese-Red Mullet Leghorn Style

12 small Red mullets -- cleaned
Flour -- for dredging
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup Olive oil
1 tablespoon Chopped garlic
1 small Onion -- finely chopped
1 Bay leaf -- crumbled
2 teaspoons Chopped fresh thyme
2 cups Peeled, seeded, pureed tomatoes
1 tablespoon Finely-chopped parsley


With a cloth towel, wipe the mullets dry. Season the flour with salt and pepper. Roll the mullets in the flour. In a large saute pan, heat the olive oil. When the oil is hot, add the mullets and pan-fry the mullets for about 3 to 4 minutes on each side or until golden. Add the garlic, onions, bay leaf, thyme, and tomatoes. Season with salt and pepper. Bring the liquid up to a simmer and cook for about 5 minutes. Garnish the mullets with parsley. This recipe yields about 6 servings.


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