Grilled fish with olives


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 4 small, fresh fish
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • 1 cup mild and fruity black olives
  • 2 tbsp chopped flat-leaf parsley
  • more olive oil and balsamic for drizzling


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.