AUTHENTIC ITALIAN RECIPE

Red Mullet LivorneseTriglie alla Livornese

Name: Red Mullet Livornese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 g (4–6 fish) Fresh red mullet; 300 g Canned peeled tomatoes; 2 cloves Garlic; 1 bunch Flat-leaf parsley; 80 ml Dry white wine; 1 Dried chili; 60 ml Extra virgin olive oil; 30 g Fine wheat flour (type 00)

Difficulty★★☆☆☆ Prep10 min Cook20 min servings2

Fresh red mullet gently cooked in a simple tomato and white-wine sauce, a seafood classic from Livorno on the Tuscan coast.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated 2026-05-28

Ingredients (2 servings)

Fresh red mullet500 g (4–6 fish)
Canned peeled tomatoes300 g
Garlic2 cloves
Flat-leaf parsley1 bunch
Dry white wine80 ml
Dried chili1
Extra virgin olive oil60 ml
Fine wheat flour (type 00)30 g

Method

113 min

Make the tomato sauce

Crush 2 garlic cloves and finely chop the parsley. Heat 3 tablespoons olive oil with the garlic and chilli over medium heat. When fragrant, crush in 300g canned tomatoes, add 80ml white wine and simmer for 10 minutes, until lightly thickened.

23 min

Sear the fish

Dust the fish lightly with flour. Heat 1 tablespoon olive oil in a separate pan and sear for 1 minute on each side, until lightly coloured but still undercooked inside.

38 min

Finish in the sauce

Transfer the fish to the tomato sauce. Spoon the sauce over it and simmer gently for 7–8 minutes, until the flesh is just cooked. Avoid moving the fish so it does not break.

42 min

Plate

Carefully transfer the fish to plates, spoon over plenty of sauce and finish with chopped parsley.

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