1. Scale and clean the fish without removing the liver. Wash and pat dry with kitchen paper.

2. Finely chop the tomatoes. Heat the oil in a saucepan or casserole large enough to hold the fish in one layer. Add the parsley and garlic, and sauté for 1 minute. Stir in the tomatoes and cook over a moderate heat for 15-20 minutes. Season to taste with salt and pepper.

3. Add the red mullets to the tomato sauce and cook over a moderate to high heat for 5 minutes. Add the wine and the lemon slices. Bring the sauce back to the boil, and cook for about 5 minutes more. Turn the fish over and continue to cook for 4-5 minutes more. Remove the fish to a warmed serving platter and keep warm until needed

4. Boil the sauce for 3-4 minutes to reduce it slightly, then spoon it over the fish and serve immediately.

Note: To peel fresh tomatoes, use a sharp knife to make a slit in their bases, plunge into boiling water for 30 seconds, or until the skins split, and then plunge into cold water. The skins should then slip off easily.