Fillets of red mullet, courgettes and tapenade

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Alain Ducasse
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Ingredients
  • 4 red mullet weighting 200 to 250 g
  • 6 medium courgettes
  • 3 sprigs basil
  • a drop olive oil
  • salt
  • freshly ground black pepper
  • 2 tablespoons tapenade
  • Salt
  • pepper
  • a small sprig thyme
  • 1 garlic clove
  • freshly ground black pepper

Instructions

Serves 4

Get your fishmonger to fillet 4 red mullet weighting 200 to 250 g, and ask him to leave them attached at the tail. Check that there are no bones left in and keep cold.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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