Rougets au Safran (Red Mullet with Saffron, or à l'Orientale)

Ingredients

• small red mullet
• oil
• white wine
• salt
• crushed tomatoes
• root of parsley
• fennel
• thyme
• bay
• a point of garlic
• pepper in grains
• coriander
• saffron
• lemon

Instructions

1. Choose the smallest red mullet.
2. Arrange them on an oiled tray and cover them with as much white wine as is needed.
3. Salt at the rate of 8 grammes per litre of liquid.
4. Add crushed tomatoes, root of parsley, fennel, thyme and bay, a point of garlic, pepper in grains, coriander and saffron, the saffron dominating the whole.
5. Bring to the boil, then hold at a bare simmer for 10 to 12 minutes.
6. Let cool in the cooking liquor.
7. Serve with the marinade and with slices of lemon peeled to the quick and free of pips.