Red Mullet With Tomatoes and Olives

Ingredients

• 4 Tbsp extra virgin Greek olive oil (divided (more if needed))
• 8 whole (gutted and scaled red mullets, about 10 ounces each, seasoned with salt and pepper)
• 1 medium red or yellow onion (diced)
• 1 celery stalk (minced)
• 2 garlic cloves (minced)
• 1/2 cup dry white wine
• 2 cups canned tomato puree
• 3 Tbsp whole pitted black
• 3 Tbsp whole pitted green olives
• 2 Tbsp capers (rinsed and drained (optional))
• 1/4 tsp dried crushed red pepper (optional)
• Sea salt and pepper
• 3 Tbsp finely chopped flat-leaf parsley for garnish

Instructions

1. 1

   In a large nonstick skillet, heat 2 tablespoons of olive oil over a medium-high heat and add the onion and celery. Cook for about 7 - 8 minutes, until translucent and soft. Add the garlic and stir. Add the wine and cook until reduced by half, about 2 minutes. Add the tomato puree and crushed red pepper, if using, and cook for 5 minutes more, until the sauce begins to thicken. Season to taste with salt and pepper.

2. 2

   Place the fish in the pan and cover. Cook over low to medium heat for about 12 - 15 minutes, or until the fish is fork tender and the sauce thickened. Gently stir in the olives and capers, if using, 5 minutes before removing from heat. Serve, garnished with chopped parsley.