Frantoio

Ingredients:
4 or 8 red mullets (depending on size)
100 g of black Taggiasca olives
A little parsley
Half a glass of dry white wine
A little flour
A pinch of oregano
2 tablespoons of extra virgin olive oil
Salt

Preparation: Clean, wash and remove the scales of the fish. Chop the parsley and pit the olives. Place the fish in one layer in the frying pan and gently brown in olive oil. Add wine and salt. While the wine evaporates, add parsley and olives. Add a little water and sprinkle on the flour together with a little oregano. Stir gently so as not to break up the fish. Let the sauce thicken. Cook for 10 minutes.