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- Stuffed Mullet in Olive Sauce
- (Cefalo Ripieno In Salsa D'Olive)
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Ingredients:
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- 4 mullet, scaled and cleaned
- About 20 mixed green and black olives, stoned and chopped
- 4 pancetta slices
- 8 fresh sage leaves, chopped
- 5 tablespoons extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
5 tablespoons dry white wine
Salt and pepper
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- Directions:
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- Place a sage leaf and a slice of pancetta in the cavity of each fish.
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- Season lightly with salt and pepper.
Heat the olive oil in a pan.
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- Add the parsley and remaining sage leaves and cook for a few minutes.
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- Remove the pan from the heat and leave to cool.
Place the fish in the pan, return to the heat, cover and cook for about 5-7 minutes on each side.
Add the wine and cook for another 10 minutes until it has evaporated.
Gently stir in the olives, cook for 2-3 minutes and serve. Serves 4.
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