Venetian Style Red Mullet (Triglie Alla Veneziana)

(from koshka’s recipe box)

Serves 4 people

Categories: fish, main course, red mullet


  • 5tbl olive oil
  • 1lrg onion chopped
  • 300ml dry white wine
  • 1 1/2tbl wine vinegar
  • 1x2 mint sprigs
  • 2clvg arlic chopped
  • 4xred mullet cleaned
  • 1xsalt and pepper
  • flour for coating
  • To garnish:
  • orange and lemon
  • slices
  • mint sprigs


  1. Heat 2 tablespoons of the oil in a pan add the onion and fry gently until soft but not coloured.

  2. Add the wine and vinegar and boil briskly for 10 minutes or until reduced by half.

  3. Meanwhile put 2 or 3 mint leaves and a little garlic inside each fish.

  4. Season the flour well with salt and pepper and use to coat the fish.

  5. Heat the remaining oil in a shallow frying pan add the fish and fry gently until crisp golden and cooked through about 6 minutes on each side.

  6. Drain and arrange in a shallow dish.

  7. Pour over the hot sauce and leave to cool basting occasionally.

  8. Serve cold garnished with orange and lemon slices and mint.

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