Red Mullet Leghorn Style (Tuscany)

Fish

Ingredients

Red mullet, cleaned - 12 small

Flour

Olive oil - 1/2 cup

Garlic, finely chopped - 1 clove

Onion, finely chopped - 1 small

Bay leaf, crumbled - 1

Thyme - pinch

Salt and pepper

Thin tomato sauce - 2 cups

Parsley, finely chopped - 2-3 sprigs

Wipe the mullet, dry them and roll them in flour. Heat the oil in a frying pan, add the mullet and cook them on each side for 4 minute, or until browned. Add the garlic, onion, bay leaf and thyme, salt, pepper and finally the tomato sauce. Continue cooking for a further 5 minutes. Serve at once, garnished with parsley.

Serves 6