Make the sauce “alla Siciliana”: warm some EVO oil in a casserole and sauté garlic in it. Add olives, capers and drained Pomì chopped tomatoes, cook for 10 minutes and season to taste.

Clean the red mullets and cook them in a non-stick pan 2 minutes per side.
Once ready, lay them in a flat plate and dress with the Siciliana sauce. Decorate with nice basil leaves and a little EVO oil.