Grilled Fillets Of Red Mullet With Tapenade

Course : Grilling
Serves: 6
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Ingredients:

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

Preparation / Directions:

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


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