Triglia with Cucumbers and Sweet Peppers

• 6 tablespoons extra-virgin olive oil
• 4 triglia (red mullet), or any other small fish, scaled and cleaned
• 1/2 English cucumber, halved lengthwise, skin on, seeds removed, and sliced into thin slices
• 1 red bell pepper, cored and seeded, sliced into thin strips
• 1 lemon leaf, torn into pieces, or 1 teaspoon lemon zest
• 1/2 cup dry white wine
• 1/2 passata (rough tomato sauce)
• 4 cherry tomatoes, halved
• 1 bunch flat leaf parsley, chopped to yield 1/4 cup
• Salt and freshly ground black pepper

1. In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.
2. Season the fish on both sides with salt and pepper.
3. Add fish to pan and cook for 3 minutes.
4. Turn fish when cooked and add cucumber, pepper, and lemon leaf (or lemon zest).
5. Cook for another 2 minutes.
6. Add white wine and cook until evaporated, about 2 minutes.
7. Add the passata and tomatoes and continue cooking for another 2 minutes.
8. Season, to taste, with salt and pepper, sprinkle with parsley, and serve immediately.

extravirgin olive oil, red mullet, cucumber, red bell pepper, lemon leaf, white wine, passata, tomatoes, flat leaf parsley, salt

Taken from www.foodnetwork.com/recipes/mario-batali/triglia-with-cucumbers-and-sweet-peppers-recipe.html (may not work)