A tasty version of fried mullet, with aromatic herbs and tomato.
Diced Tomatoes14.1 oz
Sauté the garlic, onion and pepper cut into julienne strips in the EVO for 10/15 minutes.
Add the De Rica Diced Tomatoes and the mullets. Meanwhile, toast the stale bread and, once the fish is cooked, place the bread on the plates, cover with sauce and top with the pieces of mullet. Complete with aromatic herbs and a sprinkling of fresh pepper.