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Italian Style Mullet

Pan-fried mullet fillets baked in a rich tomato sauce with pine nuts, sultanas, and amaretti biscuits. A perfect Italian-inspired seafood dish with crispy skin and sweet-savory flavors.

Ingredients

2 mullet fillets, skin on and boneless (150 g each)
Salt
2 T olive oil, plus extra for drizzling
½ C loosely packed parsley, chopped
10 amaretti biscuits
100 ml olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
100 ml white wine
400 g can chopped tomato
3 tomatoes (Roma preferred), chopped
30 g pine nuts
30 g sultanas
1 t flaky salt
1 t sugar
Cracked black pepper
Zest of 1 lemon, finely grated
1 T tomato paste

Method

To make the sauce, heat 100 ml olive oil in a heavy-bottomed pan over medium heat. Add onion and garlic and cook until translucent.
Add the white wine and simmer down. Stir through chopped and canned tomatoes, then add pine nuts and sultanas. Season with salt, pepper, sugar, lemon zest, and tomato paste. Simmer for 8-10 minutes to thicken.
Season the fish fillets. Heat 2 T olive oil in a non-stick fry pan over medium-high heat. Place fillets skin side down and press firmly to crisp skin for about 3 minutes.
In an ovenproof dish, spoon some sauce over the bottom. Add the fish skin side up and spoon more sauce over the top.
Mix parsley and crushed amaretti biscuits and sprinkle over the sauce. Bake for 10 minutes at 220°C.
Serve immediately with your choice of sides.