Michel CHAPOUTIER

La recette de Marius

Red mullet fillets with tapenade

Red mullet fillets with tapenade

Preparation time: 10mn
Cooking time: 12mn

Serves 6

250g pitted black olives
2-3 anchovy fillets with salt
3 tbsp. olive oil
1 tsp. balsamic vinegar
12 red mullet fillets
2 large tomatoes
1 sprig of basil


Preheat oven to 200 ° c. Place the red mullet fillets skin on top, on a baking sheet lined with parchment paper. Season fish with salt, pepper and drizzle with 1 tbsp. of oil. Bake 10-12 minutes. Let cool.

Mix the olives, anchovies and 1 tbsp. of oil.

Slice tomatoes into 6.

Make a dressing sauce with balsamic vinegar, remaining tbsp. of oil, salt and pepper.

On each serving plate, put a slice of tomato spread with tapenade. Lay 4 fillets over and sprinkle with dressing.

Garnish with a basil leaf. Serve immediately with Marius rosé.
 


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