Red Mullet with Olive Tapenade
Ingredients
- Ingredients
- 1 Eggplant
- 3 Zucchini
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 garlic clove
- 150 grams black Olives (without pits)
- 60 milliliters olive oil
- salt
- freshly ground peppers
- 12 kitchen-ready Red mullet fillets
- 30 grams liquid butter
- 4 Tbsps olive oil
- 12 black Olives (with pits)
- Thyme flower (for garnish)
- Savory (for garnish)
Preparation steps
Preheat the oven to 200°C (400°F) convection.
Rinse the eggplant, zucchini and peppers, remove pepper seeds and ribs and chop vegetables. Peel the garlic and chop. Puree the garlic, pitted olives and 50 ml (approximately 2 ounces) olive oil with a blender to a tapenade. Season with salt and pepper.
Rinse the red mullet and pat dry with paper towels. Season with salt and pepper on all sides, and lay out on a baking sheet lined with parchment paper. Brush with butter and top with half the tapenade. Bake in the preheated oven for 10-15 minutes.
Meanwhile, heat the remaining olive oil in a large pan and cook the diced vegetables and the olives with pits for 8-10 minutes, turning occasionally. Season with salt and pepper.
Arrange the vegetables on plates as a bed and distribute the mullet over top. Garnish with thyme flowers and savory and serve with the remaining tapenade.
