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Receta Taglierini With Pan Cooked Red Mullet Sun Dried Tomatoes Chilli Parsley And Black Olives

by Global Cookbook

Ingredientes

6 Tbsp. extra virgin olive oil 4 x fillets of red mullet roughly 225g each scaled filleted and pin boned 2 lrg fresh red chillies deseeded and finely sliced 1 x clove of garlic finely sliced 1 handf sun dry tomatoes roughly sliced 1 x good handful of your favourite black olives

1 x glass of white wine 455 gm taglierini (qv taglierini 1 x salt and freshly grnd black pepper 1 x good handful of flatleaf parsley very finely minced 1 x little extra virgin extra virgin olive oil

Direcciones

1. Put the extra virgin olive oil into a moderately warm thick bottomed pan and add in the red mullet skin side up.
2. Sprinkle in the chilli garlic sundried tomatoes and olives.
3. Allow to fry gently for about 2 min without letting the garlic colour.
4. Then add in the white wine put a lid on the pan and allow to simmer for a further 3 min.
5. Meanwhile cook the tagtierini in boiling salted water till al dente.
6. Push the red mullet to one side tilt the pan slightly so which alt the lovely juices and cooking liquor gather at the opposite side and toss in the taglierini. Once it is nicely coated taste for seasoning and add in most of the parsley. Gently mix in the red mullet.
7. Serve sprinkled with the rest of the minced parsley on top and a drizzle of extra virgin extra virgin olive oil.
8. Serves 4

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