• 4 medium grey mullet or whiting, cleaned, gutted and

• filleted

• flour, for coating

• 75 ml/3 fl oz olive oil

Red wine sauce:

• 2 tablespoons olive oil

• 2 onions, chopped

• 3 garlic cloves, crushed

• 2 tablespoons flour

• 500 ml/17 fl oz red wine

• 250 g/8 oz tomatoes, skinned and roughly chopped

• 2 tablespoons tomato puree

• 1 bouquet garni

• salt and pepper 

To garnish:

• 3 tablespoons capers

• 2 tablespoons chopped parsley

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Method:

1. First make the sauce. Heat the olive oil in a large saucepan. Add the onions and garlic and fry over a low heat until soft and golden.

2. Stir in the flour and cook gently for 1 minute, then add the red wine, stirring well. Bring to the boil.

3. Add the tomatoes, tomato puree and bouquet garni to the pan and season to taste with salt and pepper.

4. Cook briskly, uncovered, for about 30 minutes, or until the sauce is thick and reduced.

5. Meanwhile, dust the fish fillets with flour. Heat the olive oil in a large frying pan. Add the fish and fry for 3-4 minutes each side until they are cooked and golden.

6. Remove from the pan, drain and keep warm. Pass the sauce through a sieve or process in a food processor or blender.

7. Return to the pan and add the fish fillets. Heat through gently for 5-10 minutes. Add the capers and serve sprinkled with chopped parsley.