Blend the stale bread crumbs in a blender. In a bowl put the breadcrumbs, parsley, add a pinch of salt, black pepper, grated lime zest and juice of one lime, extra virgin olive oil. Leave the mixture to rest in the fridge for a couple of hours to flavor it. Deprive the innards of the mullet, remove the central bone, being careful to leave only the tail, and remove the head of the mullet and dry them. Insert the previously adjusted crumb of its flavors into the two halves of the mullet. Arrange the prepared mullets in a parchment paper bag. In a large pan pour a few tablespoons of extra virgin olive oil, place the mullets and cook over moderate heat for 4/5
by ipesciolini HomeRestaurant
