This recipe is inspired to triglie alla livornese, but since these can't really be called "triglie alla livornese", I called it triglie sulla a12, which is the autostrada that runs from Genova to Rome going through Livorno.



2-3 people

* 6 mullets or 12 mullet filetts (I used the fillets because I found those at the supermarket)
* 1 plum tomato, ripe
* tomato juice
* 3 tiny garlic loves, (or one large)
* celery, 1 stick
* 4 Kalamata olives
* 2 large capers in salt
* EVO oil
* a tiny pinch of red pepper
* minced parsley (optional)
* salt



Clean and spear each of the garlic loves with a toothpick, dice the celery. Place garlic and celery in the pan and toss with 2 tablespoons of oil for 2-3 minutes. Add the diced tomato, the tomato juice and some water. Wash the capers in water, letting them sit in a small cut for 5 minutes, then mince the capers and the olives and add them to the sauce. Simmer on a low heat for 15 minutes, adding some more water if needed and a pinch of salt if you deem it necessary (beware, though: the salt in the olives and capers may be enough) and spicing with a tiny amount of red pepper. Remove the garlic (that's waht the toothpicks were for: removing the garlic!)
In a separate pan, lightly fry the fishes in a little olive oil (if you are using the fillets, be very gentle or they will crumble). Drain them on some absorbent paper.
You can do these two operations before starting the meal, especially if you have guests. At the last moment, heat the sauce and, when it's simmering, add the fish and let it absorb the flavors of the sauce and warm up for a minute or so, making sure you don't break the fish as you turn it.
Serve hot or warm, adding a pinch of parsley on each dish if you likle (or have) it.

Looks great Alice!