Triglie al Pomodoro

• 4 red mullet, about 300g each, gutted, trimmed and scaled
• 6 tbsp olive oil
• 2 shallots

In a frying pan large enough to hold all 4 fish, heat the olive oil. Add the shallots and garlic, and sauté gently until cooked but not coloured, about 5 minutes. Add the tomato pulp, basil and some salt and pepper to taste, then bring to the boil.

Reduce the heat to medium, add the fish and cook for about 6 minutes on each side.

Serve the fish whole on individual plates with th