Triglie alla Livornese with Tomato and Olives

Ingredients

• 4 red mullet fish fillets (about 6 ounces/170g each) 4 red mullet fish fillets (about 6 ounces/170g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60g) black olives, pitted and halved 1/4 cup (60g) black olives, pitted and halved
• 2 tablespoons capers, rinsed 2 tablespoons capers, rinsed
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Place the red mullet fillets in the skillet and cook for 2-3 minutes on each side until they develop a golden-brown crust.
4. 4.
   Pour in the white wine and let it simmer for a minute to evaporate the alcohol.
5. 5.
   Add the diced tomatoes, black olives, and capers to the skillet. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the fish simmer in the sauce for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Sprinkle the chopped parsley and basil over the dish and gently stir to incorporate the herbs.
8. 8.
   Remove from heat and serve the Triglie alla Livornese hot with your choice of side dish or pasta.

Treat your ingredients with care...

• Red mullet fish — Ensure the fish fillets are fresh and have been properly cleaned. If red mullet is not available, you can substitute it with other white fish such as snapper or sea bass.
• Capers — Rinse the capers before using to remove excess saltiness.
• Black olives — Choose high-quality black olives such as Kalamata or Nicoise for the best flavor.

Tips & Tricks

• For a richer flavor, marinate the fish fillets in lemon juice and olive oil for 30 minutes before cooking.
• Serve the Triglie alla Livornese with a side of crusty bread to soak up the delicious sauce.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
• Freshly grated Parmesan cheese can be sprinkled on top for an extra touch of indulgence.
• To make the dish more substantial, serve it over a bed of cooked spaghetti or linguine.

Serving advice

Serve the Triglie alla Livornese hot, placing the fish fillets on a plate and spooning the tomato and olive sauce generously over them. Garnish with fresh basil leaves for an added pop of color and freshness.

Presentation advice

Arrange the red mullet fillets on a serving platter, ensuring they are evenly spaced. Pour the tomato and olive sauce over the fish, allowing it to cascade down the sides. Sprinkle the dish with chopped parsley and basil for a vibrant finishing touch.