Recipe: Quick Red Mullet Provence Style

- Peel the onions, cut them into thin slices
- Blanch the tomatoes, remove the seeds and cut them into 8 pieces
- Put the oil in a Dutch oven and, over high heat, add the onions, tomatoes, and garlic clove
- Let cook for 3 to 4 minutes
- Place the red mullets side by side on the bed of vegetables, salt, pepper
- Add the white wine, cover the Dutch oven, and cook gently for 1/4 hour
- Serve the red mullets very hot with the vegetables on which they cooked and which have slightly softened.
- Optionally serve with pilaf rice