Recipe courtesy of Emeril Lagasse
29 min
12 min
17 min
about 6 servings


  • 12 small red mullets, cleaned
  • Flour for dredging
  • Salt and pepper
  • 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 tomatoes, peeled, seeded and pureed
  • 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.


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