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Grey mullet provencale style recipe
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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.
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Idyllic detached 16th century Breton farm cottage and pool set in an acre of south facing grounds makes the perfect spot for a relaxing family seaside holiday.Booking Info Hotel De La Vallee Dinard
In the heart of the charming seaside resort of Dinard, A cosy seafront hotel offering comfortable accommodation.
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