Mullet Stuffed In Olive Sauce

Preparation:

Preparation: Gut the fish, scale them, wash and dry them. Stuff them with a slice of bacon and a sage leaf, salt and pepper lightly. Season a chopped parsley and some sage leaves with a little oil in a saucepan. Leave to cool, add the fish, raise the heat and cook in a covered container for 5-6 minutes on each side. Sprinkle with the wine and let it evaporate for 10 minutes. Add the pitted and chopped olives to the pan, stir for 2 minutes and serve hot. Accompanying wines: Lison-Pramaggiore Tocai DOC, Bolgheri Bianco DOC, Etna Bianco DOC.