Let’s try: Red Mullet ‘à la Bonifacienne’

Red Mullet is a typical Mediterranean fish, and that’s why we sometimes find it proposed in Corsican recipes. And, if you accompany it with a tasty tomato sauce and some anchovies, it can be quite delicious.



– 8 Red Mullets
– 5 anchovy fillets
– 6 garlic cloves
– 1 carton tomato passata
– 200g breadcrumbs
– olive oil
– parsley
– salt + pepper


Clean, scale and empty the red mullets.
Mix the following ingredients together:
peeled garlic cloves, red mullets, anchovy fillets, a little olive oil, tomato passata and some parsley – season, as wished.
Oil an oven dish and spread the stuffing on the bottom of the dish.
Place the red mullets with precaution on the stuffing.
Sprinkle and cover with breadcrumbs, and put into the oven for around 30m
– th.7 (around 210°).

If you’re wondering what to serve with this little recipe, a seasonal vegetable mix is ideal – combining courgettes, aubergines, tomatoes etc., and/or flavoured rice with ‘maquis’ herbs. 


Bon appetitu ! 



Source: Recettes Corse
photo: ptitecuisinedepauline

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