Take several mullets (one large one is enough for two people) and put them in hot olive oil in a flat saucepan; season them and cook a few minutes on both sides. Peel two or three tomatoes, remove the seeds, cut them in small pieces, and add chopped onion, parsley and a little garlic. Cover the mullets with this mixture and add half a glass of dry white wine. Bring to the boil, put the lid on the saucepan and finish cooking in the oven. The sauce should reduce by half. When cooked carefully move the mullets to a serving dish and pour the sauce over them.