Triglie alla Napoletana

Method

1. 1

   Rinse the fish quickly under cold water, then pat very dry with paper towels.

2. 2

   Halve the tomatoes, slice the garlic, rinse the capers, and chop the parsley.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the garlic and chili flakes; cook gently for 30 seconds without browning.

5. 5

   Add the tomatoes and oregano. Cook for 4 to 5 minutes, stirring gently, until the tomatoes begin to soften.

6. 6

   Add olives, capers, and white wine. Simmer for 2 minutes.

7. 7

   Season the fish lightly with salt and pepper, then place it carefully into the sauce in a single layer.

8. 8

   Spoon some tomatoes over the fish, cover, and cook gently for 5 to 7 minutes, depending on size, until the flesh is opaque and flakes easily.

9. 9

   Uncover and cook 1 minute more to slightly tighten the sauce.

10. 10

    Finish with parsley and lemon zest, then serve immediately with toasted rustic bread.

11. 11

    Dish type

12. 12

    Seafood main course / Italian Mediterranean

13. 13

    Garnish / serving suggestion

14. 14

    Finish with extra parsley, a few whole capers, a drizzle of olive oil, and serve with warm toasted bread or simple roasted potatoes.

15. 15

    Notes

16. 16

    Ask your fishmonger to clean the red mullet for easier cooking.

17. 17

    Keep the heat gentle so the fish stays delicate and moist.

18. 18

    A pinch of lemon zest at the end gives freshness without overpowering the sauce.

19. 19

    Time

20. 20

    Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes

21. 21

    Difficulty

22. 22

    Easy to medium

23. 23

    Calories

24. 24

    About 330 kcal per serving