
La recette de Marius
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.
