1 garlic clove, finely sliced
1 small onion, finely sliced
2 tbsp chopped flatleaf parsley
30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped
1 x 400g tin of chopped tomatoes
plain flour, for coating
salt and freshly ground black pepper
6 tbsp olive oil
8 small whole red mullet, about 150g/5½oz each, gutted and scaled