Bavette with Red Mullet Livorno-Style in Tomato Sauce

Method

1. 1

   Check the red mullet fillets carefully. Remove any remaining pin bones with tweezers, pat the fish dry, and season lightly with salt and pepper.

2. 2

   Heat the olive oil in a wide pan over medium-low heat. Add the garlic and chili flakes. Cook gently for about 1 minute, without browning the garlic.

3. 3

   Add the cherry tomatoes and a pinch of salt. Cook for 3–4 minutes until they begin to soften and release their juices.

4. 4

   Pour in the white wine. Let it bubble for 1–2 minutes so the alcohol evaporates and the aroma stays clean.

5. 5

   Add the tomato passata. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce becomes glossy and slightly concentrated.

6. 6

   Bring a large pot of water to a boil. Salt it generously, then cook the bavette until 2 minutes before al dente.

7. 7

   While the pasta cooks, place the red mullet fillets into the tomato sauce, skin side up if the skin is still attached. Cover and cook gently for 2–3 minutes only.

8. 8

   Lift the fish out with a spoon and keep it warm. Flake half of the fillets into large pieces and keep the prettiest pieces whole for serving.

9. 9

   Transfer the bavette directly into the tomato sauce with a little pasta water. Toss over medium heat for 1–2 minutes until the sauce clings to the pasta.

10. 10

    Fold in the flaked red mullet very gently. Add more pasta water only if the sauce needs loosening.

11. 11

    Taste and adjust with salt, pepper, parsley, and a touch of lemon zest.

12. 12

    Plate the bavette in elegant nests. Top with the whole red mullet pieces, extra parsley, a drizzle of olive oil, and a final hint of lemon zest.

13. 13

    Serving and garnish suggestion: Serve immediately in warm shallow bowls with parsley, olive oil, and lemon zest. Pair with a crisp Vermentino, a dry rosé, or sparkling mineral water with lemon.