18small (about 60gm each) red mullet 90 mlolive oil6small cloves of garlic, thinly sliced500 gmcherry or grape tomatoes, halved 360 mlVernaccia di Oristano or other semi-dry Italian white wine 360 mlfish stock½ cup finely chopped flat-leaf parsley
Using a sharp knife, cut 3 slits on one side only of each red mullet.
Working in 3 batches, heat 1½ tbsp olive oil in a large heavy-based frying pan, add one-third garlic and one-third tomatoes to pan and cook, stirring frequently over medium heat for 2-3 minutes or until garlic and tomatoes are soft. Add six fish, scored side-down, and cook for 2 minutes, then turn and cook for another 2 minutes. Add one-third wine and one-third stock and simmer for another 2-3 minutes or until mixture is reduced and syrupy. Transfer fish and tomato mixture to a roasting pan and keep warm in a 50C oven. Repeat cooking twice more with remaining ingredients.
To serve, place 3 fish on each plate, spoon cherry tomatoes and cooking liquid over, then serve immediately scattered with parsley.