Red mullet ‘Livorno style’ for 4p

Start with the tomato sauce. Chop and fry 6 garlic cloves and 1 white onion. Add a glass of white wine. Allow the wine to evaporate. Add 2 cans of cherry tomatoes and the chopped stems of a bunch of fresh parsley. Cook for approx 15-20 mins. Add pepper, salt. Keep apart. Boil  a large cup of wild rice. Reheat the tomato sauce. Put 12 super fresh red mullets (same size as large sardines, ask to remove the intestins) in an oven dish. Season with pepper and salt. Put in the oven at 180-200° for 5 mins. Remove after 5 mins and add the tomato sauce. Bake for another 15 mins max. Serve with a lot of fresh parsley.

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