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 g (1 oz) unsalted butter, melted
  • Salt and freshly ground black pepper
  • 4 slices onion or crusty bread
  • 4 tablespoons Tapenade (see opposite)
  • ½ curly endive, separated into leaves
  • 150 ml (5 fl oz) Vierge Dressing
  • 2 tomatoes, skinned, seeded and diced
  • 6 fresh basil leaves, chopped

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 endive in a little of the vierge dressing and sit on top of the toasts. Place the fillets on top of the lettuce. Mix the diced tomatoes and basil with the remaining vierge dressing and spoon over and around the fish.

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