Name: Red Mullet with Potatoes & Black Olives
Yield: Ingredients For 2
Ingredients: 1 onion; 1 bay leaf; 4 red mullet fillets, skin on, each about 115 g / 4 oz; olive oil, for brushing; extra-virgin olive oil, for dressing; 1 sprig of thyme; 12 black olives; 1 garlic clove; 3 ripe plum tomatoes; 10 new potatoes; black pepper; crusty bread, to serve; handful of chopped flat-leaf parsley; 150 ml / ¼ pt olive oil; 1 tsp salt; 2 sage leaves

Preparation info

Ingredients For
2

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Red mullet is actually pink, with lovely firm white flesh that pulls apart in large moist flakes when cooked. The treatment in this recipe is very Mediterranean.

Ingredients

4 red mullet fillets, skin on, each about 115 g / 4 oz
1 onion

Method

Pee, the onion and cut it into eight equal parts. Bang the garlic to loosen the skin. Cut the tomatoes into quarters. Pee, the potatoes and pit the olives.

Put all the ingredients except the fish, potatoes, olives and parsley in a heavy pan with pepper to taste.

Bring to a boil and bubble, stirring, for 5 minutes, then add the potatoes. Lower the heat and simmer for 20 minutes,