Recipes

Filet de rouget poele a la Tapenade, salade de fenouil Red mullet on a fennel salad with Tapenade

Cuisine: French

Type: Main Course

Serves: 2

Source:	http://www.sbs.com.au/food/
Attributes:	Quick and Easy, Healthy
Comments:
Serving Suggestions:

Ingredients:

3 oz. black olives, pitted
1 tsp. capers
3 anchovy fillets
4 tbs. olive oil
1 clove garlic, finely chopped
3 basil leaves, finely chopped
juice of 1 lemon
a trimmed head of baby fennel, finely sliced
1/4 red onion, finely sliced
4 cherry tomatoes, quartered
3 extra basil leaves
2 sprigs of fennel leaves, cut into small pieces
salt and freshly ground black pepper
6 red mullet fillets

Instructions:

1. In a small food processor blend black olives, capers and anchovy fillets to a paste.

2. Continue blending while adding about 1 1/2 tbsp olive oil. Transfer paste to a bowl and add garlic, finely chopped basil leaves and the juice of a little less than half a lemon. This preparation is called a tapenade. Put aside.

3. Place finely sliced fennel and red onion in a bowl. Add quartered cherry tomatoes, the 3 extra basil leaves, torn into small pieces, and the fennel leaves. Season with a little salt and pepper, 1 tbsp olive oil and the juice of 1/2 lemon. Mix well and put aside.

4. Heat remaining olive oil in a non-stick pan on medium to high heat and cook fish fillets, skin side down, for about 2 minutes.

5. Turn fillets over and cook the second side for about 10 seconds.

6. Serve a little salad on 2 plates. Top each with 3 fish fillets then top the fish with a little tapenade (olive paste) and serve.

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