Triglie are what Americans call Red Mullet, rouget in French, and are most commonly found in Triglie alla Livornese, a simple dish that includes tomato sauce with garlic, parsley, olive oil and red pepper flakes.
Triglie Alla Calabrese adds capers, oregano and olives.
The Triglie here are roasted on top of lemon leaves, an even simpler preparation that is quite colorful.
Thanks to Mike Mazzachi of A Path to Lunch for the photo, taken in Sarzana.
Author
James Martin
Categories
Secondi,
Fish and Seafood
Italian Name: Triglie
English Name: Red Mullet
Course: Secondo piatto, main course
Where you're most likely to find it: Livorno and Coastal Italy