Red mullet is a very tasty rock fish. Its white meat is perfect for stews or soups, and can be also fried or grilled. It is a very delicate fish that needs to be handled with care in order not to flake off while cooking

What to know


  • Triglie 8
  • Cipolle bianche 100 g
  • Acciughe sott’olio 4
  • Capperi 10 g
  • Prezzemolo 10 g
  • Olio e.v.o. 100 g
  • Vino bianco 50 g
  • Salsa di pomodoro 200 g
  • Patate 4
  • Burro 30 g
  • Timo
  • Sale e pepe


Scale off and gut the red mullets, washing them carefully.

In a large pot brown chopped onions, parsley and capers in oil; add the tomato sauce, a pinch of salt and sprinkle with pepper.

Mix for a few minutes; then lay the red mullets in the sauce, in one layer only.

Cover the pot and cook at low flame for 10 minutes.

Peel 3 potatoes and cook them in water with salt; drain and smash them with a fork.

Add butter, salt, pepper and thyme.

Serve as shown in the photo.


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