Fillet of Red Mullet on Tapenade Toasts

Name: Fillet of Red Mullet on Tapenade Toasts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 4 red mullet fillets, each about 175 g (6 oz., scaled and all bones removed; 25 g (1 oz) unsalted butter, melted; 4 slices onion or crusty bread; ½ curly endive, separated into leaves; 6 fresh basil leaves, chopped; 2 tomatoes, skinned, seeded and diced; 4 tablespoons Tapenade

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

Red mullet is perfect for this dish, which looks and certainly tastes very good and very Mediterranean. I particularly like to use an onion bread for the toasts.

Ingredients

4 red mullet fillets, each about 175 g (6 oz., scaled and all bones removed
25</

Europe
United Kingdom
Main course
Pescatarian

Method

Pre-heat the grill to hot and butter a flameproof tray. Lay the mullet fillets on the buttered tray, skin side up, brush with the butter and season with salt and pepper. Place the fish under the hot grill and allow the red skin to crisp. This will only take 3–4 minutes.

Toast the slices of bread and spread the tapenade on to each slice. Place the toasts on hot plates. Toss the curly end