angry red mullet

75g butter
1 tablespoon sage finely chopped
1 tablespoon rosemary finely chopped
1 tablespoon parsley finely chopped
1 tablespoon fresh chilli pepper coarsely chopped
4 red mullet 250g each scaled and filleted
1 glass red wine
salt
sprig of rosemary to decorate
Heat the butter in a pan add the herbs and chilli and stir fry for half a minute.
Add the fillets of fish and fry for 12 minutes on each side.
Set aside the fish and deglaze the pan with the wine.
Taste for salt.
Reunite the fish with the sauce warm and serve decorated with a sprig of rosemary.
Incazzate like arrabbiate means literally angry but in cookery has come to mean hot due to the addition of chilli.
Serves 4