Sicilian-Style Red Mullet with Capers
Rinse and drain tomatoes. Rinse fish, pat dry, slightly score skin, and season with salt and pepper. In a frying pan, fry fish in hot oil until golden-brown on both sides. Remove and keep warm. Peel and chop shallots and garlic. In a frying pan, sauté shallots and garlic with pine nuts. Add capers, olives and tomatoes and deglaze with white wine. Season with salt and pepper and simmer over medium heat, about 5 minutes.
Rinse herbs, shake dry and finely chop leaves. Mix herbs with sauce. Return fish to pan and let stand 2 minutes. Serve fish on preheated plates, drizzled with sauce and garnished with fresh oregano leaves.