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Fillets of red mullet with olives for Christmas

Fillets of red mullet with olives for Christmas

Celebrate the holidays with this elegant red mullet fillets with olives, a festive dish featuring tender, lightly grilled red mullet fillets served atop golden sautéed potatoes and zucchini. Topped with a flavorful black olive and anchovy tapenade and finished with fresh diced tomatoes and basil, this sophisticated recipe is perfect for Christmas or special occasions, bringing Mediterranean flair and vibrant flavors to your festive table.

Prep Icon
Prep
25 min
Bake
40 min
Total
65 min
Serving Icon
Serving
6 people
Recipe Type
Fish
Recipe Main Image

Ingredients

12 fillets of red mullet
12 potatoes
4 zucchini
2 tomatoes
125 g of black olives (pitted)
1 filet of anchovy in oil
2 sprigs of basil
10 cl of olive oil
1 tbsp. of Xérèssel vinegar
Salt and pepper

Instructions

  1. Wash the basil and remove the stalks. In a blender, mix the olives, anchovy, basil, vinegar, and 2 tablespoons of olive oil until you obtain a coarse paste.
  2. Wash the potatoes and put them in a pot of cold water with a pinch of salt. Bring to a boil and cook for 20 minutes after boiling.
  3. Wash the zucchini, slicing them finely with a mandolin.
  4. Remove the seeds from the tomatoes and cut them into small cubes.
  5. Peel the potatoes, slice them, pour 2 tablespoons of olive oil on the plancha and sauté them enough to brown them. Then sauté the zucchini in 2 tablespoons of oil.
  6. Add salt, pepper and keep them warm with the potatoes.
  7. Pour the remaining oil onto the plancha and grill the red mullet 1 min on each side.
  8. Arrange potatoes and zucchini in serving plates, then place the fillets on top.
  9. Spread some olive paste (tapenade) on top and sprinkle with diced tomatoes

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