Duo of grilled red mullet with tapenade
By Carole E.
Level of difficulty Easy
Preparation time 30mins
Cooking time 7mins
Cost Budget Friendly
Blanch for 30 seconds the chives in boiling salted water then cool immediately in ice cold water. This makes the chives soft so you will not break them when wrapping the fish.
Spread some tapenade on one fillet out of 2, top with the other fillet and tie each pair together with a few chives.
Rub the croutons with the garlic clove and spread with tapenade. Fry the red mullet fillets in 1 tablespoon of olive oil. Please note that the cooking is very quick. Carefully turn them.
Cut the courgettes into thin strips, blanch for 2 minutes in boiling salted water, plunge into cold water to preserve their colour. Season. Garnish the plates and decorate with olives and cherry tomatoes.