Boil the lentils in ½ liter of water for about 15 minutes, then drain, taking care to keep the cooking water. Then fry in a pan fry the chopped vegetables in 2 tablespoons of oil, as they start to wilt join the bones of the mullet, the rosemary and let cook for other 2-3 minutes. Then water it with wine and let evaporate, in the end add half a liter of water and simmer for 15 minutes. Turn the fire off, filter everything and keep aside. Fry in a pan the finely chopped garlic in the oil, as it starts to brown add the red mullet fillets and cook for a couple of minutes. Then add the drained lentils, salt and spice and cook for a few minutes. Aside in salt water, cook the Tagliolini for just a couple of minutes, drain them al dente, add the sauce and whisk in a pan wetting with a little fumetto. Serve hot decorating as photos.