1 tbsp basil leaves
4 tsp finely sliced red chilli
4 tsp finely sliced garlic
1 lemon, zest only
2 tbsp flatleaf parsley
300g/10½oz Italian ‘00’ flour
1 tbsp olive oil
pinch salt
125ml/4fl oz fish or vegetable stock
3 free-range eggs
4 whole red mullet, filleted, pin boned and cut into strips
125ml/4fl oz white wine