Ingredients
- 2 red mullet fillets
- 15ml olive oil
- Salt and pepper
- 2 slices sour dough toasted
- 1 clove garlic
- 1 lemon
- Salt and pepper
- 100g confit tomatoes
- 1 mullet
- 25ml olive oil
- 6 cherry tomatoes
- Few sprigs tarragon
- Few sprigs thyme
- 1 clove garlic sliced
- Splash of sherry vinegar
- 1 slice sour dough toasted
Method
Red mullet with tomatoes on toast
Pan fry the red mullet in olive oil for 2 minutes. Flip the fish over and cook for another 2 minutes.
Char the sourdough before drizzling them in oil and rubbing garlic over them.
To serve, pop the fish onto a plate with the bread. Top with the tomatoes.
Whole mullet roasted with tomatoes
Split the red mullet along the backbone and place into an oven proof dish. Fill the cavity with herbs, sprinkle over the tomatoes, drizzle with oil and season. Place in the oven for 8 to 10 minutes, serve with charred bread.
Ingredients
- 2 red mullet fillets
- 15ml olive oil
- Salt and pepper
- 2 slices sour dough toasted
- 1 clove garlic
- 1 lemon
- Salt and pepper
- 100g confit tomatoes
- 1 mullet
- 25ml olive oil
- 6 cherry tomatoes
- Few sprigs tarragon
- Few sprigs thyme
- 1 clove garlic sliced
- Splash of sherry vinegar
- 1 slice sour dough toasted
Method
Red mullet with tomatoes on toast
Pan fry the red mullet in olive oil for 2 minutes. Flip the fish over and cook for another 2 minutes.
Char the sourdough before drizzling them in oil and rubbing garlic over them.
To serve, pop the fish onto a plate with the bread. Top with the tomatoes.
Whole mullet roasted with tomatoes
Split the red mullet along the backbone and place into an oven proof dish. Fill the cavity with herbs, sprinkle over the tomatoes, drizzle with oil and season. Place in the oven for 8 to 10 minutes, serve with charred bread.