Stuffed Mullet in Olive Sauce
(Cefalo Ripieno In Salsa D'Olive)
Ingredients:
4 pancetta slices
8 fresh sage leaves, chopped
4 mullet, scaled and cleaned
5 tablespoons extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
5 tablespoons dry white wine
About 20 mixed green and black olives, stoned and chopped
Salt and pepper
Directions:
Place a slice of pancetta and a sage leaf in the cavity of each fish and season lightly with salt and pepper.
Heat the olive oil in a pan, add the parsley and remaining sage leaves and cook for a few minutes, then remove the pan from the heat and leave to cool.
Place the fish in the pan, return to the heat, cover and cook for 5-6 minutes on each side.
Add the wine and cook for about 10 minutes until it has evaporated.
Gently stir in the olives, cook for 2 minutes and serve. Serves 4.