Triglia with Cucumbers and Sweet Peppers

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 4 triglia (red mullet), or any other small fish, scaled and cleaned
  • 1/2 English cucumber, halved lengthwise, skin on, seeds removed, and sliced into thin slices
  • 1 red bell pepper, cored and seeded, sliced into thin strips
  • 1 lemon leaf, torn into pieces, or 1 teaspoon lemon zest
  • 1/2 cup dry white wine
  • 1/2 passata (rough tomato sauce)
  • 4 cherry tomatoes, halved
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper
Directions

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

Season the fish on both sides with salt and pepper. Add fish to pan and cook for 3 minutes. Turn fish when cooked and add cucumber, pepper, and lemon leaf (or lemon zest). Cook for another 2 minutes.

Add white wine and cook until evaporated, about 2 minutes. Add the passata and tomatoes and continue cooking for another 2 minutes. Season, to taste, with salt and pepper, sprinkle with parsley, and serve immediately.

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