Dip sea breams in flour and fry them: spread over a typical sauce made with (in proportion) 200 gr. of breadcrumbs which have been soaked in vinegar, then drained and squeezed. In a tureen add one mashed and salted anchovy. Whip together. Add a tablespoon of mashed capers; a tablespoon sugar; a bunch of minced parsley; 20 leaves of mint cut into pieces; 2 tablespoons of oil. Serve cold.
