Ingredients

• 8 small whole red mullet
• about 150g/5½oz each
• gutted and scaled
• plain flour
• for coating
• salt and freshly ground black pepper
• 6 tbsp olive oil
• 1 small onion
• finely sliced
• 1 garlic clove
• finely sliced
• 2 tbsp chopped flatleaf parsley
• 3 anchovy fillets
• 30g/1oz dried porcini (ceps)
• soaked for 30 minutes in warm water then drained and chopped
• 1 x 400g tin of chopped tomatoes

Directions

• Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side
• about 3-4 minutes. Set to one side.
• In the same pan
• fry the onion
• garlic
• parsley
• anchovies and soaked porcini for five minutes
• then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes.
• Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes.