Carefully clean and scale, wash and pat dry half a dozen red mullet of about 200 g (7 oz) each. Heat 150 ml (5 fl oz) of olive oil in a large pan and cook lightly in this 1 clove of garlic and 3 sprigs of parsley, all chopped fine. Add 150 ml (5 fl oz) of white wine. Meanwhile peel 4 tomatoes and chop them roughly, and chop up finely a couple of canned or salted anchovy fillets. When the wine mixture is slightly reduced add the tomatoes and chopped anchovy. Continue cooking for 15 to 20 minutes, gently. Then add the fish, season and cook the whole for another quarter of an hour. Just before you extinguish the flame add a dozen pitted black olives, cut into halves or quarters, and a table-spoonful of capers. And a moment after you have extinguished the flame add a squeeze of lemon juice.