Start by cleaning the fish: scale each red mullet using a fish scaler or the back of a knife, then trim off the side and dorsal fins.
Using kitchen shears, cut open the belly toward the head and rinse thoroughly under cold running water to remove the entrails. Repeat the process for all the mullets.
Pour the extra virgin olive oil into a large skillet, then add the crushed garlic and about 2 tablespoons of chopped parsley. Sauté gently over medium-low heat for 2–3 minutes, stirring frequently.
Add the peeled tomatoes, breaking them up with a spatula, and let the sauce simmer for 7–8 minutes. Season with salt and black pepper to taste.
Arrange the red mullets in the skillet in a single layer without overlapping. Do not turn or move the fish once in the pan. Spoon a little sauce over the mullets to keep them moist, then cover with a lid.
Cook for 10–15 minutes depending on the size of the fish (check for doneness with a fork; the meat should come off the central bone easily).
Garnish with another tablespoon of fresh chopped parsley and serve hot.
