Red mullet with tomatoes and black olives

Serves 4

Mark Hi
Thursday 08 August 2013 00:41 BST
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Red mullet with tomatoes and black olives
Red mullet with tomatoes and black olives

There are some nice red mullet around at the moment which can be served as fillets or whole. Red mullet have a rich and unique flavour and lend themselves to both strong and delicate accompaniments. You can serve smaller portions of mullet as a starter.

8 small or 4 large red mullet fillets weighing about 15g each
2-3 medium-sized ripe tomatoes
16 black olives, stoned
3-4tbsp extra virgin olive oil plus a little extra for brushing
½tbsp good-quality white wine or cider vinegar
Salt and freshly ground black pepper

Bring a pan of water to the boil and have a bowl of cold water ready. Make a cross on the top of the tomatoes with a knife and plunge them into the boiling water. Count to 10, then remove them with a slotted spoon into the bowl of cold water.

Remove the skins, they should just easily peel away; if not, repeat the process for about 4-5 seconds. Quarter the tomatoes and squeeze the seeds out. Chop the tomatoes into rough ½cm dice and transfer to another bowl. Cut the olives more or less the same size and mix with the tomatoes, olive oil and vinegar; season to taste.

Meanwhile, preheat the oven to 200C/gas mark 6. Season the red mullet fillets and brush with a little olive oil; place them on a baking tray and bake for 6-7 minutes, until just cooked.

Spoon the tomato mixture on to serving plates and place the red mullet fillets on top.

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