Red Mullet "Savoro"

Maria *


Fish cooked this way will keep for several days. No reheating is necessary. Just take out of the fridge a couple of hours before serving and enjoy at room temperature. With this recipe you can use almost any kind of fish, including the less expensive but tasty like macherel or sardine and the piquant sauce will improve the flavor.
Kali Orexi! Enjoy!


☆☆☆☆☆ 0 votes

4 to 6
30 Min
25 Min
Pan Fry


  • 2 lb
    small red mullet, cleaned and scaled
  • 1 c
    a/p flour
  • 1 c
    olive oil

  • 1 Tbsp
  • 3/4 c
    red wine vinegar
  • 4
    tomatoes,chopped or mashed
  • 1 tsp
    parsley, finely chopped
  • 1
    medium sized onion, finely chopped
  • 2 c
    garlic,finely chopped
  • ·
    salt and pepper

How to Make Red Mullet "Savoro"


  1. Clean fish, rinse under cool running water and let drain. Salt and dredge with flour.
  2. Heat the olive oil in a frying pan and working in batches, saute the fish slowly for about 5 minutes on each side. Drain on absorbent paper. Reserve the olive oil in a bowl and clean the frying pan.
  3. Return the reserved olive oil to the pan and stir in 2 Tbsp of flour and the rosemary. Cook and stir until the flour browns. Add the vinegar, tomatoes, parsley, onion, garlic, salt and pepper.
  4. Simmer for 10 minutes. Transfer to a serving dish and pour the sauce over the fish. Serve hot.

    Kali Orexi! Enjoy!

Printable Recipe Card

About Red Mullet "Savoro"

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Greek
Hashtag: #fish

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