Red Mullet on a Tomato and Basil Tart

Name: Red Mullet on a Tomato and Basil Tart
Cuisine: British
Ingredients: 175 g/6 oz puff pastry; 40 ml/1½ fl oz olive oil; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 4 plum tomatoes; 2 spring onions; 8 leaves fresh basil; 4 × 85 g/3 oz fillets of red mullet; 15 g/½ oz melted butter; 55 g/2 oz frizzy; 115 g/4 oz tapenade; 4 tbsp pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Why is it that every recipe for red mullet seems to have either tomato or basil or both with it? Could it be because they go so well together? I love this dish; it is easy to make and is great for lunch on a summer’s day.

Ingredients

175 g/6 oz puff pastry
40 ml/1½

Europe
United Kingdom
Lunch
Pescatarian
Summer
Pie

Method

Roll out the puff pastry into an oblong 18cm/7in wide × 30cm/12in long and only about 2mm/⅛in thick; prick it all over then cut it into four oblongs each 7.5cm/3in wide. Leave these to rest in the refrigerator for at least 30 minutes. Using a small amount of the olive oil lightly brush each piece of pastry then sprinkle quite generously with the sea salt.