Recipes :Red mullet with tomatoes, olives & anchovies

Red mullet with tomatoes, olives & anchovies

The lightness of the fish and the sweetness of the cherry tomatoes make this perfect for a long lunch eaten outside

  • 4 large red mullet (about 300g each), scaled, boned and butterflied
  • 4 tbsp olive oil
  • 200g cherry tomatoes , halved
  • 20 pitted black olives , sliced
  • 3 anchovies , in olive oil
  • a squeeze lemon juice
  • a handful basil , leaves roughly chopped

Method

  1. Clean the fish and pat dry with kitchen paper. Heat a large frying pan with the oil until hot. Season the fish and fry for 11/2 minutes, skin-side down. Turn over and cook the other side for 1-11/2 minutes. Transfer to a plate and keep warm.
  2. Tip the cherry tomatoes into the pan and add the olives and anchovies. Toss over a high heat for a couple of minutes, adding a squeeze of lemon juice, and cook until the tomatoes have softened slightly. Toss in the basil and immediately divide between warm serving plates. Place the fish on top, skin-side up, and serve.

356 kcalories, protein 38,7g, carbohydrate 1,7g, fat 21,6 g, saturated fat 4,1g, fibre 1,2g, salt 1 g