Triglie con i pinoli e l’uvetta

• 8 red mullets
• 1 ounce (30 g) raisins
• 4

With a knife, make an incision along the belly of each fish and remove and discard the guts. Discard the fins and scale the fish, then rinse and dry. Immerse the raisins in a small bowl of water to plump.

Grease a wide pan just large enough to hold the fish with 1 tablespoon of the oil. Put