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Red mullet

Red mullet with capers, black olive and tomato

  • Starter
  • medium
  • 4
  • 30 minutes, plus overnight drying time

PT30M

1
Dry the olives and capers in a dehydrator overnight
  • 20 black olives
  • 1 handful of capers
2
Blend the olives and capers separately to obtain two powders. Set aside
3
Clean and fillet the fish and season with salt and pepper. Place into a non-stick frying pan and fry with a little olive oil until golden-brown and crispy
  • 2 red mullet, each weighing 350–400g
  • salt
  • pepper
  • extra virgin olive oil
4
To serve, spread a thin layer of passata onto a plate and add the caper powder, chopped lemon zest and olive powder. Place the mullet on top and sprinkle with pistachio crumb
  • 300g of passata
  • lemon zest
  • 1 handful of pistachio nuts, crumbled

Ingredients

Metric

Imperial

Red mullet

  • 2 red mullet, each weighing 350–400g
  • salt
  • pepper
  • extra virgin olive oil

Olive and caper powders

To serve

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