The robust flavour of red mullet works very well with Mediterranean ingredients such as olives and capers.
4 small red mullet fillets, about 80g each, or 2 halved fillets from a larger fish
A couple of knobs of butter
Salt and freshly ground black pepper
4 slices of white bloomer-type bread
3tbsp tapenade mixed with a tablespoon of chopped capers
8 green or black olives, roughly chopped
2tbsp olive oil
Melt the butter in a heavy or non-stick frying pan. Season the red mullet fillets and fry them, skin side down first, over a medium heat for a couple of minutes on each side. Toast the bread on both sides. Spread the tapenade mixture on the toast, top with the red mullet and place on warmed serving plates. Mix the chopped olives with the olive oil and spoon over the mullet.