Red Mullet With Cilantro  4 Large Red Mullet -- Fillets Salt And Pepper -- To Taste 1/2 Cup Flour 1/4 Cup Olive Oil 1 Small Red Onion -- Diced 1 Small Bell Pepper -- Diced 10 Large Green Olives -- Chopped (Optional) 1 Can Tomatoes -- Diced 1/2 Bunch Cilantro -- Chopped 3/4 Cup Dry White Wine 1 Lemon Lemon Juice 1/2 Bunch Parsley -- Chopped Season fish with salt and pepper and coat in flour. Saute fish in two tablespoons oil for 3 minutes per side. remove and keep warm. Add remaining olive oil. Saute onion for 5 minutes. Add remaining ingredients except parsely, simmer 3 minutes. Pour sauce over fish, sprinkle with parsley and serve over rice.