quite a few ripe tomatoes
a bit of sugar
a bit of fresh butter
Clean the mullet, rinse, put in a bowl and salt it. Peel the tomatoes. Mash well and put them in the pan to cook in their water. Add salt, pepper and a pinch of sugar to reduce acidity. Cover and let the tomatoes cook for 15-20 minutes. Just before done, add the mullet – but note that there has to be plenty of tomato in the pan, so that mullet can “swim” into it.
Bake uncovered for awhile. Once ready, add some butter on top of each mullet. Sprinkle with plenty of chopped parsley and serve.
* Old recipe, created by Mario Xenariou, George Veltsos’ grandmother on his mother side
By Dimitris Rousounelos, Mykonian Cooking, Fragments of Culture