A fine mix of the fresh and the ancient on the same plate. The simplest of fish, such as little red mullet (barbounia or rouget), sardines, small mackerel or baby silver bream, are licked with balsamic vinegar and served with soft, fruity black olives and olive oil. It’s like eating under an olive grove overlooking the Mediterranean.
Scale, gut and clean fish if necessary. Heat the grill.
Mix olive oil, balsamic vinegar, salt and pepper, and brush each fish lightly with the dressing. Grill on the first side until well-marked, then carefully turn fish and grill lightly on the other side.
Cut olive meat away from the pips, and mash lightly with the back of a fork, or finely chop. Mix olive meat with parsley. Place each fish in centre of serving plate, surround with olives and parsley, and drizzle with olive oil and balsamic vinegar.
© 1998 All rights reserved. Published by Murdoch Books.