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Mullet in Tomato Sauce

ingredients

4 red mullet, whole and cleaned
2 level tbsp seasoned flour
oil or butter for frying
2 tbsp (30 ml) fresh white breadcrumbs
1 tbsp (15 ml) chopped parsley

for the sauce

1/2 onion, skinned and finely chopped
1 clove garlic, skinned and crushed, optional
2 tbsp (1 oz) 25 g butter
1 lb (450 g) tomatoes, skinned and quartered
salt and pepper
2 level tsp sugar
1 bay leaf

method

1. First make the sauce. Fry the onion and the garlic (if you are using it) in the butter for about 5 minutes, until soft but not coloured. Add the tomatoes, salt, pepper, sugar and bayleaf, cover with a lid and simmer gently until soft and pulped - about - 1/2 hour; remove the bayleaf,

2. Rinse the fish and dry them well. Dip them in seasoned flour and fry them in shallow fat until tender, turning them once and allowing 6-8 minutes in all.

3. Place half the tomato sauce in a shallow ovenproof dish, lay the fish on top, then cover with the rest of the sauce; sprinkle with the breadcrumbs and brown under a hot grill.

4. Sprinkle with parsley and serve at once.

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