Triglie al vermentino
Instructions
Squamate, gutted, cleaned and dried the fish perfectly.
Wet your hair with a few drops of vermentino and dry again.
In a low-sided baking dish to hold all the fish in a single layer pour in olive oil and fish, turning them until they settle, so that buildup of oil.
Sprinkle evenly over the fish the chopped garlic and parsley and season with salt.
Pour the remaining wine and add 2 tablespoons of water.
Put on the fire (rather low) for about 10 minutes and cover.
Remove the fish from the Pan, fixing in a serving dish; Please refine the gravy, which is already quite narrow and pour it over the fish.
Served hot.
Ingredients and dosing for 4 persons
- 12 red mullet
- 2 tablespoons of olive oil extra virgin
- 1 1/2 cup of vermentino white wine
- 1 tablespoon of chopped parsley
- 1/4 garlic