Red Mullet with tomatoes and olives

Name: Red Mullet with tomatoes and olives
Cuisine: French
Ingredients: 2 lemons, sliced into very thin rounds; 4 plump red mullet, gutted, scaled and fins removed; 2 cups chicken stock or dry white wine; 2 cups chicken stock or dry white wine; olive oil; butter; about 20 black olives, stoned; about 2 tbsp chopped fresh basil; 6 sticks of dried fennel; 4 tomatoes, roughly chopped; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Red mullet is not compulsory. Grey mullet will do, as will John Dory, bass or bream.

Ingredients

6 sticks of dried fennel
4 tomatoes, roughly chopped
2 lemons, sliced into very thi

Europe
France
Main course
Gluten-free

Method

First lay the fennel sticks in a baking tray. Spread the tomatoes and half the lemon slices over them. Then place the red mullet on top and pour over the chicken stock or wine. Cover the fish with the remaining lemon slices. Shake in a few drops of olive oil, season with salt and pepper and bake in an oven pre