Triglie alla Vernaccia
- Lactose Free
- Energy Kcal 306
- Carbohydrates g 8.6
- of which sugars g 4.9
- Protein g 25.6
- Fats g 17.1
- of which saturated fat g 3.56
- Fiber g 1.7
- Cholesterol mg 117
- Sodium mg 375
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
From the stunning island of Sardegna, triglie alla Vernaccia is really something special. It's a true showcase of local traditions. Really good stuff. This red mullet recipe features tender fish gently cooked in a sauce with fresh cherry tomatoes, lemon zest, and a splash of Vernaccia di Oristano. And the sauce? It is what sets this dish apart, bringing the sea right to your table.
Moist and flaky fillets soak up all those tangy Mediterranean flavors. Honestly, Sardinians are super proud of their food. And you'll taste why—every bite is amazing. Folks in Oristano have been using this local white wine forever, not just for drinking but for adding a unique twist to their Italian seafood dish. The quick cooking keeps the fish delicate and lets those sun-soaked ingredients shine through. Pretty simple.
In Sardinia, cooks love swapping stories about whose version of triglie alla Vernaccia is best. Some add a pinch of bottarga di muggine—which is great—for a salty kick that really really works with the sweet tomatoes and the Vernaccia wine pairing. And others swear by extra lemon zest for more zing. And it's the sort of meal you see at family tables on Sunday. You know, especially when you want something simple but special.
Sardinian cuisine leans heavily on what's local, and this dish proves it—just-caught fish, tomatoes straight from the garden, fresh herbs, and a glass of that famous wine. Nothing complicated here, just good, honest food. For real. For anyone who loves traditional Italian recipes or just enjoys food that tastes like summer by the sea, fish cooked in wine like this makes you feel like you're right on the Sardinian coast.
Serve it up with crusty bread to soak up every bit of that golden, flavorful sauce. And you’ve got a meal that’s both classic and totally satisfying. Whether it’s a family gathering or a quiet dinner, this dish brings a bit of Sardinia straight to your table.
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- INGREDIENTS
- Red mullet 1.9 lbs (850 g) - (4 to clean) rock
- Vernaccia wine 0.4 cup (100 g) - from Oristano DOC
- Datterino tomatoes 10.6 oz (300 g)
- Breadcrumbs 0.7 oz (20 g)
- Lemon peel 1 - untreated
- Parsley to taste
- Garlic 1 clove
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Triglie alla Vernaccia
To prepare red mullet with Vernaccia, first wash the cherry tomatoes and crush them with your fingers into a bowl to release the juice and seeds 1. Pour about 1.4 tbsps of oil into a non-stick pan, add the garlic clove 2, and let it flavor for 1 minute, then add the cherry tomatoes with their juice 3, season with salt and pepper.
Cover with a lid 4 and cook over medium heat for about 15 minutes. Meanwhile, prepare the rest of the ingredients: chop the parsley 5, grate the lemon zest 6 and set aside.
Scale the red mullets 7, then cut the belly with a knife 8 and rinse them under running water to remove the entrails 9: in total, you should obtain about 1.4 lbs of cleaned red mullets.
Once the tomato cooking time has elapsed, transfer them to a bowl 10 and pour the remaining oil into the same pan. Lay the red mullets in the pan 11, raise the heat to medium-high, and sprinkle with breadcrumbs 12
and the grated lemon zest 13, then season with salt and pepper. At this point, deglaze with Vernaccia di Oristano DOC 14 and, once it has evaporated, turn the red mullets to the other side using a spoon or fork 15.
Cook for a couple of minutes, then add the cherry tomatoes 16, lower the heat and let simmer gently for 4-5 minutes. At the end of cooking, add a fragrance with chopped parsley 17 and serve your red mullet with Vernaccia hot 18!