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Fish, Italy

Red mullet alla livornese with grilled bread

Red mullet alla livornese is fish fillets simmered in a garlicky tomato sauce with white wine and parsley, served with grilled bread. This recipe for 4 people takes 35 minutes, it's easy, and costs €4.60 per person. The trick is to lay the fillets in the sauce without flipping them, so they gently steam instead of breaking apart.

I'm thinking small red mullet alla livornese, simmered in a garlicky tomato and parsley sauce, with grilled bread for mopping up the sauce.

Red mullet alla livornese with grilled bread
Total time
35 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer

Alla livornese means a garlicky tomato sauce with a touch of chili, a style that comes from Livorno, the Tuscan port where fish arrives fresh every morning. Here it coats red mullet fillets, a delicate pink fleshed fish that pairs naturally with the acidity of tomato. White wine adds a light tang, and fresh parsley finishes the dish with brightness.

This is a simple summer dish for a weeknight, the kind of recipe that needs few steps but delivers a lot of flavor. The mullet cooks in just a few minutes, so there's no long simmer to watch over. Grilled bread rubbed with garlic turns each plate into a full meal, perfect for soaking up every bit of sauce without extra dishes.

The ingredients

4 people

Fish counter

  • Red mullet fillets 8

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • White wineoften in the pantry 10 cl
  • Chili flakesoften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 8 sprigs

Bakery

  • Country bread 6 slices

Allergens Fish, Gluten

The step by step recipe

  1. Sauté the chopped garlic in the oil with the chili flakes. 2 min

    Crush the garlic with the flat of your knife instead of chopping it, it flavors the oil without burning.

  2. Add the white wine, then the tomatoes, and let the sauce reduce. 12 min

    Let the sauce reduce by half before adding the fish, otherwise it will drown the fillets.

  3. Lay the mullet fillets skin side up in the sauce and cover. 5 min

    Cover and cook for 5 minutes, red mullet fillets are thin and cook fast.

  4. Grill the slices of bread. 3 min

    Rub a garlic clove over the warm bread, the crust grates it perfectly.

  5. Serve the mullet with the sauce, chopped parsley, and the grilled bread.

    Dip the bread in the sauce, it's the best part of the dish.

Our tips to get it right

  • Pick mullet fillets that look firm and smell clean and fresh, your fishmonger can fillet whole fish for you if that's easier.
  • Don't salt the tomato sauce too early, the crushed tomatoes and grilled bread already bring plenty of flavor, taste and adjust at the end.
  • Make the tomato sauce ahead of time if you want to save time on a weeknight, just reheat it and add the fillets at the last minute.

The variations

  • Swap the red mullet for cod or sea bream, both white fish that hold up well simmered in tomato sauce.
  • For a vegetarian version, replace the fish with grilled eggplant slices added to the sauce for the last few minutes.
  • For kids, skip the chili and blend the tomato sauce lightly, they'll get the flavor without the kick.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Grilled vegetables with olive oil

Storage

The tomato sauce keeps for 2 days in the fridge in a sealed container, but the cooked fish is best eaten the same day. You can freeze the sauce on its own before adding the fillets. Reheat the sauce gently in a pan before cooking fresh fillets in it.

Questions about this dish

Can I use a different fish instead of red mullet?

Yes, cod, sea bream, or whiting all work well in this tomato sauce. Pick a firm fleshed fish that holds together while cooking.

How do I know when the fillets are fully cooked?

The flesh turns opaque and flakes easily with a fork after 5 minutes covered. Red mullet fillets are thin, so they cook fast, no need to leave them longer.

Can I make the tomato sauce ahead of time?

Yes, make the sauce the day before and keep it in the fridge. Reheat it gently before adding the fresh mullet fillets at the last minute.

What can I use instead of white wine?

Replace the white wine with vegetable broth or a splash of lemon juice diluted in water. The flavor will be slightly less complex but the sauce still works well.

How long does it take to make red mullet alla livornese with grilled bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in red mullet alla livornese with grilled bread?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does red mullet alla livornese with grilled bread cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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