Triglie alla Livornese
Red mullet fillets pan-fried and simmered in a vivid Livornese tomato sauce with olives, capers, and chilli — a quick, bold Tuscan coastal classic ready in 20 minutes.
📅April 5, 2026
10mPrep
20mCook
2Servings
⭐ 4.7Rating
🍝Nutrition Facts (per serving)
Protein 45%Fat 42%Carbs 13%
310kcalCalories
34gProtein
14gFat
10gCarbs
3gFiber
Ingredients
👥2
- 14⅛ ozred mullet fillets
- 10⅝ ozcanned crushed tomatoes
- 2⅛ ozblack olives pitted
- 25 gcapers rinsed
- 3 wholegarlic cloves sliced
- 3 gdried chilli flakes
- 3 tbspextra virgin olive oil
- 15 gfresh flat-leaf parsley
- 4 tbspdry white wine
Instructions
- Season fish fillets; sear in olive oil over high heat for 1 minute per side; set aside.
- In the same pan, sauté garlic and chilli for 1 minute.
- Add wine; cook 1 minute; add tomatoes and cook 8 minutes until slightly reduced.
- Add olives and capers; season; simmer 3 minutes.
- Return fish; spoon sauce over; simmer gently for 4 minutes until just cooked through.
- Garnish with parsley; serve with crusty bread or polenta.
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