Grilled Fillet of Red Mullet with Tapenade

Name: Grilled Fillet of Red Mullet with Tapenade
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 6 anchovy fillets; 5 tablespoons virgin olive oil; ½ teaspoon freshly ground black pepper; virgin olive oil; 1 teaspoon chopped fresh thyme; 2 tablespoons chopped fresh parsley; 20 chervil sprigs, picked and washed; 1 tablespoon chopped fresh parsley; 1 tablespoon capers; 6 x 250 g (8 oz) red mullet; 3 fine slices stale white bread, diced small; ½ cup (125 g/4 oz) olive paste; ½ cup (125 mL/4 fl oz) virgin olive oil; 1 garlic clove, crushed; salt and freshly ground black pepper; 6 ripe tomatoes

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Red mullet (rouget) is one of the most highly-priced Mediterranean fish. It has a delicate texture and rich flavour. The larger variety is the most priced as the bones are easier to deal with. This recipe can be used successfully with other soft-fleshed fish.

Ingredients

6 x 250 g (8 oz) red mullet
6 ripe tomatoes
salt<

Oceania
Australia
Fish course
Pescatarian
Mediterranean

Method

Fillet the mullet. Remove the bones using tweezers. You can save the backbones and heads and use them for making stock.

Peel and quarter the tomatoes. Remove the seeds and the internal flesh and reserve. Season the external flesh with salt and pepper. Set aside.

To make the sippets

Heat the oil in a frying pan or skillet and cook the garlic