* approximate values per serving
Chop the onion and gently sauté it in a pan with a drizzle of extra virgin olive oil. Dust the red mullet fillets with flour, shake them well to remove excess flour, and add them to the pan. Brown them on both sides. Season with salt, deglaze with lemon juice, and raise the heat. Also deglaze with white wine. Wait a moment longer and serve.
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