- 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
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
Add the cherry tomatoes and a pinch of salt. Cook for 3–4 minutes until they begin to soften and release their juices.
- 4
Pour in the white wine. Let it bubble for 1–2 minutes so the alcohol evaporates and the aroma stays clean.
- 5
Add the tomato passata. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce becomes glossy and slightly concentrated.
- 6
Bring a large pot of water to a boil. Salt it generously, then cook the bavette until 2 minutes before al dente.
- 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
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
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
Fold in the flaked red mullet very gently. Add more pasta water only if the sauce needs loosening.
- 11
Taste and adjust with salt, pepper, parsley, and a touch of lemon zest.
- 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
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.