Petit rougets aux feuilles de vignes, confit de poivrons

4 servings

Ingredients

Quantity Ingredient
8 smalls Red mullet weighing 100g
8 Grape leaves
Filling
250 grams Black olives
1 bunch Fresh basil
Olive oil
Salt and pepper
Garnish
½ Red bell pepper
½ Green bell pepper
½ Yellow bell pepper
1 large Onion
3 Cloves garlic
2 Shallots
Olive oil
Salt and pepper
Sauce
1 Lemons; juice of, up to 2
6 tablespoons Olive oil; up to 8
Crushed black peppercorns
1 tablespoon Capers
2 tablespoons Chopped basil; chives, flat
; parsley
1 Tomato; peeled, seeded and
; diced

Directions

Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves.

Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. Saut‚ all the elements in olive oil over low heat then season.

Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato.

Cooking the red mullet: Oven roast or pan fry the fish over low heat.

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Carlton Food Network

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