Mullet with Vernaccia

you have

1 kg of red mullet
40 g of bread grattugiat
1 lemon
1 glass of wine Vernaccia
extra virgin olive oil
150 g of olives
250 of cherry tomatoes ,
salt
wild fennel

procedure

Scaled mullet and sventratele. Wash them in cold water and dry. Now switch the mullet in the breadcrumbs, sprinkle with grated lemon zest and allow to sauté for a few minutes in a large pan with oil. Add salt and blend with the Vernaccia wine. Now add the washed tomatoes and lightly crushed in a bowl and olives. Cook for about 15-20 minutes over low heat, basting with Vernaccia. Serve with the sauce and a garnish of wild fennel.