Roasted Red Mullet with Black Olives

Les rougets barbets au four

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This recipe, perfumed with basil, is from the Beziers district. Local writer Joseph Delteil says this creation, the famous red mullet with black olives, burst up out of the seafoam ready-formed, like Venus.

In Languedoc red mullet are plentiful, but are always treated with great respect, I think partly because of their iridescent cardinal red colour. These fish are sometimes cooked whole and ungutted, as the liver is a delicacy to be savoured, but the guts can be ho