- 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
- 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 purĂŠe of potatoes.