4 red mullets (if small, use two per person)
2 cloves garlic
1 sprig parsley, chopped
Salt & pepper
Steamed white rice
Wash and cut the tomatoes into quarters, crush the garlic and slice the onion.
Brown the onion and garlic in a little oil, add tomatoes and cook for 20 minutes.
Seal the fish in oil in a frying pan, making sure they do not catch.
Slide the fish onto a baking tray, cover with tomato sauce, sprinkle with parsley and leave to cook for 10 minutes.
Serve with rice and more sauce.
Recommended Wines :
- Alsace : Silvaner, Pinot blanc
- Bordeaux : Entre 2 mers, Graves Blanc
- Bourgogne : Maçon, St Véran
- Loire : Sancerre, Pouilly