Serving Size: 6 servings
6 red mullet of 200g
1oz white wine
1 clove of garlic
100g black olives
Salt and pepper
Wash the red mullet and dip it in the flour.
fry the onion in the olive oil
Place the mullet in the saucepan along with the onions.
Sprinkle with salt and let it cook on both sides.
Add the wine, sliced parsley, clove of garlic not crushed, olives, capers, diced tomatoes and let it cook for a few minutes.
Pour the milk until the bottom of the pan is homogenously creamed. Serve.