Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 100      gram          olive paste
   1      tablespoon    chopped parsley
   1      tablespoon    capers
   1      clove         garlic -- peeled
   6                    anchovy fillets
  50      milliliters   virgin olive oil
     1/2  teaspoon      freshly ground pepper
     1/2                a lemon -- juice of
                        ***SIPPETS***
 100      milliliter    olive oil
   1      clove         garlic -- smashed
   3      thin slices   stale bread -- cut
                        into small dice
                        ***FISH***
 100      milliliter    virgin olive oil -- plus a
                        little more
                        salt and freshly ground
                        pepper
   1      teaspoon      chopped thyme
   6      250 g         red mullet -- filleted
                        and all bones removed with
                        tweezers
                        chopped parsley
   6                    ripe tomatoes -- peeled,
                        halved and seeded
   1      bunch         chervil -- washed

Preparation:

To make the tapenade: puree all the ingredients in a blender and store the tapenade in a screw top jar in the refrigerator. The tapenade will keep for several weeks. To cook the sippets: heat the olive oil in a frying pan with the garlic clove for 3 minutes. Remove the garlic from the oil before it burns. Fry the diced bread in the oil until brown and crisp and drain on paper towels. To cook the fish: place some olive oil on a baking tray and sprinkle with salt, pepper and chopped thyme. Place the fish fillets on the tray skin side up, two fillets side by side as if butterflied, and cook in a preheated 150,C oven for 10 minutes or until the flesh turns opaque. Remove the fish from the oven, spread some tapenade down the center of each, fillet sprinkle with chopped parsley. Place under a warm grill and grill for 5 to 7 minutes. Heat the tomato pieces in the olive oil with salt, pepper and the sprigs of chervil. To serve: place 2 fillets of the fish on each serving plate and sprinkle with the sippets. Place some tomato beside the fish, spoon around any cooking juices and serve at once. Tony Bilson, Treasury Restaurant, Hotel Inter-Continental, Sydney, NSW Bon Appetit-Exec.Chef Magnus Johansson