Rougets A La Nicoise Recipe
Rougets A La Nicoise is a french recipe for cooking mullets. This Rougets A La Nicoise is prepared with red mullets in tomato sauce. Flavored with garlic and herbed with thyme and bay leaf, the Rougets A La Nicoise is made with generous amount of lemons.
Ingredients
| Olive oil 50ml/2floz | ||
| Tomatoes, blanched, peeled, seeded and coarsely chopped 700g/1 1/2lb | ||
| Garlic | 4 Clove (5gm), crushed | |
| Dried thyme | 1 Teaspoon | |
| Bay leaf | 1 | |
| Black olives, stoned 225g/8oz | ||
| Lemons, cut into 12 slices 2 | ||
| Red mullets, cleaned and scaled but with the heads and tails left on 6 | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil in a large frying pan.
Add the tomatoes, garlic, herbs and seasoning, reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until the mixture is very thick.
Stir in the olives and lemon slices, then transfer half the mixture to a second frying pan.
Divide the fish between the pans and baste them with the sauce until they are well coated.
Cover and cook, turning the fish occasionally, for 15 to 20 minutes, or until the fleshlakes easily.
Remove the bay leaf and serve at once
Add the tomatoes, garlic, herbs and seasoning, reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until the mixture is very thick.
Stir in the olives and lemon slices, then transfer half the mixture to a second frying pan.
Divide the fish between the pans and baste them with the sauce until they are well coated.
Cover and cook, turning the fish occasionally, for 15 to 20 minutes, or until the fleshlakes easily.
Remove the bay leaf and serve at once
Chef
