PREPARATION

Clean the fish eviscerandoli and removing the heads and tails, rinse them under running cold water, drain and dredge in flour, then brown them in a pan with hot butter. Rigirateli and add chopped onion, then, after about five minutes, add the mushrooms cut into slices. Continue to cook the whole thing, then add to the cooking wine, lower the heat and let simmer for about 15 minutes.

Mix the lemon juice with the sugar and sprinkle over the fish in baking. Sprinkle with pepper, decorated with chopped parsley and serve in a warm serving dish.