Sardinian red mullet fillets

Renowned Sardinian chef Giovanni Pilu says that many would find odd the use of cheese with seafood, but he asks to try this recipes before jumping to conclusions.

Source: Courtesy of Giovanni Pilu

Recipe for four persons

8 red mullet fillets of about 90g each

Flour

Extra virgin oil

1 small onion (red or white)

2 green zucchini

2 yellow zucchini

1 clove of garlic

2 small ripe tomatoes

50g of Sardinian pecorino cheese

Source: Facebook Giovanni Pilu

Buy your fresh red mullet at a trusted seafood market and ask to be filleted and deboned. Finely chop the onion and garlic. Slice the zucchini and cut the tomatoes in small cubes. In a large pan, heat the oil, dust the red mullet fillets with flour and fry them with the skin down. Avoid the fillets curling by holding them down with a spatula. Fry for exactly three minutes and then remove them from the pan and put them aside. In the same pan, brown the onion and garlic until translucent. Add the zucchini and tomatoes and cook at low heat for a few minutes until a creamy sauce is formed. Add the red mullet fillets, this time skin up, and cook at low heat for a couple of minutes. Sprinkle the red mullet skin with the Sardinian pecorino, put under the grill until the cheese melts and serve immediately.

Source: Courtesy of Giovanni Pilu