Red mullet with olives: frantoio
Savor red mullet paired with black Taggiasca olives, parsley, and a hint of oregano. Perfectly cooked and infused with olive oil—delicious and traditional!
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
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