Barbounia Me Kapari - Red Mullet w/Capers & Tomatoes
Many popular Greek recipes for fish call for the beloved red mullet, aka barbouni in Greek. This easy Greek island fish recipe is from the Cyclades, and is enjoyed in Tinos, Andros and other places throughout the area.
- Salt to taste
- 2 pounds / 1 kilo red mullet cleaned, gutted, and heads left on
- ½ cup extra virgin olive oil
- 2 large onions halved and thinly sliced
- 3 garlic cloves minced
- 2 cups firm ripe tomatoes, grated, or good-quality canned, chopped tomatoes, with juice
- 1 bay leaf
- 1 cup small Greek capers rinsed and drained
- Salt and freshly ground black pepper to taste
- Fresh oregano for garnish - optional
Lightly salt the fish and set aside, covered in the refrigerator until ready to use.
Heat the olive oil in a large skillet and sauté the onions over medium heat, stirring, until translucent, about 7 minutes. Add the garlic and stir for a minute. Add the tomatoes and bay leaf, bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Add the drained capers and simmer for a minute.
Add the fish, season with salt and pepper, cover and simmer until the fish is cooked through but still tender, about 15 to 20 minutes. Serve hot.