Triglie alla Livornese (Livorno Style Red Mullet)

• 4 red mullets (about 9 oz each) — approx. 2.2 lbs total (1 kg)

• 1 ½ to 1 ¾ cups canned crushed tomatoes (350–400 g di polpa di pomodoro)

• Fresh parsley, to taste (prezzemolo q.b.)

• 1 garlic clove (1 spicchio d'aglio)

• Extra virgin olive oil, as needed (olio extravergine di oliva q.b.)

• Salt, to taste (sale q.b.)

• Black pepper, to taste (pepe q.b.)

• All-purpose flour, for dredging

Clean the red mullets, removing scales and innards. Rinse well under cold water and pat dry gently with paper towels.

Dredge the mullets in flour, making sure they’re evenly coated on both sides.

Heat some extra virgin olive oil in a skillet. Fry the mullets on both sides until golden. Be gentle while flipping to avoid breaking the fish. Once golden, remove them from the pan and set aside.

In the same skillet, discard some excess oil. Add the crushed garlic clove and a few parsley stems. Sauté for a few minutes to flavor the oil.

Add the crushed tomatoes, salt, and pepper. Cover and simmer for about 10 minutes.

Return the mullets to the pan, cover again, and cook over medium heat for another 10 minutes.

Turn off the heat and let the fish rest in the sauce for 10 minutes to absorb the flavors.

Serve hot, garnished with chopped fresh parsley.