Cut the mullet into steaks or fillets, rinse them and place in a shallow pan.
Boil the parsley, including the stalks, in the water for 5 minutes, then strain and reserve the liquid. Put the onions and tomato pulp or purée in a bowl and stir in the olive oil. Add the salt, spices, flour and parsley liquid and mix thoroughly. Pour the mixture over the fish. Cook in a preheated oven at 200