Livorno mullet is a classic Tuscan recipe, but enjoyed almost everywhere in Italy. No one could resist such a flavoursome dish: the taste of the meat – delicate and yet robust at the same time - combined with the unique fragrance of the special tomato sauce, means this way of cooking mullet is loved by everyone, including children. Obviously, if you have kids, you'll have to cut it into small pieces and be careful to remove all the bones and thoroughly clean the fish before letting them tuck in.
Scale the mullet and remove the fins (not the tail), wash and dry well. Finely chop the garlic and parsley and brown them in a pan with 8 tablespoons of oil. Before the garlic takes on any brown colouring, add the tinned chopped tomatoes and salt and pepper to taste. Cook for 5 minutes, then add the mullet and cook for a further ten minutes without moving the pan. Serve warm.