Triglie alla Livornese-Red Mullet Leghorn Style

  • Total: 29 min
  • Prep: 12 min
  • Cook: 17 min
  • Yield: about 6 servings
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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


  1. 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.