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    • Red Mullet Provencale

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 117; Fat 1g; Carbs 0g; Cholesterol 49mg; Protein 21g; Sodium 0.65g
    This Mediterranean fish, with rosy skin, is usually cooked with tomatoes and herbs. Black olives, peppers, and vermouth give an extra southern taste.
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    Ingredients

    • 4 red mullet fillets, skin on, about 125g each
    • Salt and black pepper
    • 2 tablespoons olive oil
    • For the sauce
    • 2 cloves garlic, crushed
    • 1 small yellow pepper, chopped
    • 1 shallot, finely chopped
    • 2 tablespoons dry vermouth
    • 1 tablespoon dried oregano
    • 350g plum tomatoes, skinned and roughly chopped
    • 8 large stoned black olives, roughly chopped
    • 2 tablespoons chopped fresh flat-leaved parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.