Mullets With Vermentino

Preparation:

Preparation: Scale, gut, clean and dry the fish perfectly. Wet them with a few drops of Vermentino and dry them again. Pour the olive oil into a low-sided baking dish that contains all the fish in a single layer and arrange the fish, turning them so that they soak up the oil. Sprinkle the chopped garlic and parsley evenly over the fish and season with salt. Then pour in the remaining wine and add 2 tablespoons of water. Put on the fire (rather low) for about 10 minutes and cover. Remove the mullets from the baking dish, placing them on a serving plate; allow the sauce to refine, unless it is already thick enough, and pour it over the fish. Serve hot.