I recognize ‘puntarelle and agretti’, not exactly by their name, but by their looks ;-). Puntarella is wild chicory and agretti alias barba dei frati … looks like grass and is sold in bunches only during the spring season
Put both (250 grams of puntarelle and 250 grams of agretti for 2p) at the same time in salty boiling water for 10 mins. Drain and set aside.
Fry and chop 4 garlic cloves, 1 spicy little pepper and 400 grams os chopped mushrooms. Add the drained vegetables and 1 teaspoon of dried thyme, pepper and salt. Bake and stir regularly. Put 300 grams of mullet filet on baking paper on an oven tray. Season with pepper, salt and some thyme. Add a drizzle of olive oil. Bake in the oven at 200° for approx 10-15 mins. Serve the fish with the spring vegetables and finish with a drizzle of real good olive oil for extra taste.