To clean the fish carefully, to rinse under the water and to dry it with some paper. To take a bowl and to mix the white of egg and the milk, then to dip the dentex for 15 minutes. To heat the oven up to 180° C. To mix in a bowl the flour of maize, the almonds, the cipollina, half the mint and to abound with the pepper and to cover the fish carefully. To take a baking-pan, to put the oil and the butter heating to middle fire, to this point to set down the dentex and to cook for 4 minutes salting the side that remain discovered. Then to turn the fish, to salt with the remainder salt and to cook for others 2 minutes. To bake for 15 minutes until it doesn't acquire an evident gilding. In a bowl to amalgamate the rest of the mint, the tomatoes, the juice of lemon, the vinegar and a ground of pepper. To set down the dentex on a course dish and to serve with the sauce apart.