- 1 kg Red mullet
- 40 g Grated bread
- 1 Lemon
- 1 glass Vernaccia wine
- Sardegna DOP Extra virgin olive oil
- 150 g Olives
- 250 g Cherry tomatoes
- Wild fennel
Squash the mullets and gut them. Wash them in cold water and dry them.
Pass the mullets in the breadcrumbs, sprinkle with grated lemon rind and brown them for a few minutes in a large pan with the oil. Add salt and blend with the vernaccia.
Now add the washed and lightly crushed tomatoes in a bowl and the olives.
Cook for about 15-20 minutes on low heat, sprinkling with Vernaccia.
Serve with the cooking base and with a wild fennel decoration.