a taste of France

Grey mullet provencale style recipe



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Ingredients


Provencale style grey mullet

Mulet a` la provencale

serve 3 to 4

1 grey mullet 750g / 1½ lbs

2 tablespoons of oil

1 onion chopped

500g / 1lb tomatoes skinned and chopped

1 to 2 cloves of garlic crushed

4 tablespoons dry white wine

salt and pepper

finely chopped parsley



Heat the oil in a pan, add the onion and saute lightly. Add the tomatoes, crushed garlic, wine and seasoning.

Simmer gently for 10 mins meanwhile prepare the fish.

Cut off the head, tail and fins then scrape with a sharp knife.

Wash well and cut into 2 ins slices. Add to the tomato mixture, cover with a lid cook slowly for a further 20 mins.

Lift the fish on to a warm serving dish and add 1 teaspoon of parsley.

Taste and season the sauce.Pour over the fish and sprinkle with a little more parsley serve hot.




  • If you liked the grey mullet try the salmon recipe
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