Total time: 20 minutes
1/4 cup finely chopped flat leaf parsley
6 cherry tomatoes or 2 fresh tinned plum tomatoes
2 dried chiles, crushed
2 garlic cloves, peeled (1 halved, 1 thinly sliced)
2 whole red mullet (about 10 ounces each
kosher salt and freshly ground black pepper
2 ounces white wine
extra-virgin olive oil, for drizzling
2 slices ciabatta bread, cut 1/2-inch thick, optional
1 lemon, halved
1. In a large saucepan, combine the parsley, tomatoes, chiles, sliced garlic and 2 cups|500 ml water and boil for 5 minutes.
2. Season the mullet with salt and pepper and add to the pan along with the wine. Cover and cook, flipping the fish once, about 8 minutes. Remove from the heat and drizzle with olive oil.
3. Heat a medium skillet over medium-high. Brush both sides of the bread with olive oil and toast, flipping once, until golden on each side, 2 to 3 minutes. Season with salt.
4. To serve, divide fish between two plates. Spoon tomatoes and broth over each and serve with the ciabatta, if using, and lemon halves.