INGREDIANTS

• 1 kg red mullet
• 500 g of ripe odors
• 2 cloves of garlic
• 1 sprig of parsley
• 4 tablespoons extra virgin olive oil
• to taste salt

INSTRUCTIONS

1. Desquamate and gut the mullets.
2. Fry the crushed garlic in the oil in a large pan, when it is golden, pour the tomatoes into the pan with a drop of water, add salt and cook over medium heat for about 20 minutes.
3. Place the mullets in the pan and cook them for about ten minutes, turning them gently during cooking only once.
4. Be careful during this operation because they are very delicate and flake easily!
5. Before serving, sprinkle with chopped parsley.