Muge aux Olives

Name: Muge aux Olives (Grey Mullet with Olives)
Yield: 6
Cuisine: France
Ingredients: ½ lemon, sliced; 2 tbsp/30 ml fresh fennel, diced; 1 small onion, finely chopped; 2 bay leaves; 2 cloves garlic, peeled & slivered lengthwise; olive oil; 1 grey mullet or approx 2½ lb/ 1 kg (or 2 smaller fish), cleaned & scaled; salt & pepper; 1 tbsp/15 ml flour, tossed with; 3-4 tbsp/45-60 ml pastis or white wine; handful of small black olives (stoned/pitted if you have the patience) Niçois for preference; 2 tbsp/30 ml finely chopped fresh parsley

Grey Mullet with Olives

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

This is a dish remembered by Mistral from childhood Christmas Eves in the 1830s. Although grey mullet is the fish used most often, the recipe works equally well with sea bass or red mullet.

Ingredients

1 grey mullet or approx 2½ lb/ 1 kg (or 2 smaller fish), cleane

Europe
France
Fish course
Pescatarian
Mediterranean
Provence

Method

Preheat the oven to 350°F/180°C gas/4. Stuff the fish with fennel, lemon and bay. In an oval flameproof dish (big enough to hold the fish) cook the onion and garlic in olive oil until tender. Roll the fish in flour and parsley and brown on each side in the pan. Add the olives, the wine