Parsley mullet (triglie al prezzemolo)

PARSLEY MULLET 07543 4 PERSONS INGREDIENTS 600 g of red mullet parsley lemon juice 1/2 cup of white wine 3 tablespoons extra-virgin olive oil Salt PROCESS choose the mullet of the same size, sventratele, squamatele and wash gently.

Peel a nice tuft of parsley and finely tritatelo.

In a pan heat the oil, then lay the fish and coloritele on both sides.

A high flame bathed with the white wine and let evaporate.

Add salt and add the juice of one lemon, then lower the heat, cover and simmer over low heat for about 15 minutes, turning fish without breaking them.

Shortly before turning off sprinkle the preparation with the chopped parsley.

Serve the fish align on a serving dish, sprinkled with their sauce.