Crispy with marinated red mullet and tapenade

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Crispy with marinated red mullet and tapenade

Crispy with marinated red mullet and tapenade

Number of rooms

tablespoon olive oil



Cayenne pepper powder, 1 lime, 1 clove of garlic.

12 red mullet fillets

5 sheets of brick

2 tomatoes

100 g tapenade

8 basil leaves

Preparation: 20 min
Cooking time: 15 min
Step 1
1 to 2 hours in advance: marinate the red mullet fillets with the lime juice, olive oil, a pinch of chilli powder and possibly pepper.
Step 2
Add the chopped garlic clove.
Step 3
Salt moderately.
Step 4
Preparation of the crisps: take a sheet of brick and cut it into 4.
Step 5
Oil a sheet of brick, place a quarter of the cut brick sheet in the centre and then three fillets of well-drained red mullet.
Step 6
Brush the tapenade fillets with tapenade and place two slices of tomatoes on top of the fillets.
Step 7
Add two basil leaves.
Step 8
Form the crunchy by folding the edges of the brick sheet towards the center on the filling.
Step 9
Gently turn the crunchy mixture over (stuffing on top).
Step 10
Place the crunchy mixture on a baking sheet protected by a baking sheet.
Step 11
Preheat the oven to 180°C (thermostat 6).
Step 12
Prepare the other crisps by doing the same.
Step 13
Put in the oven for 15 min.
Step 14
Enjoy warm with a good green salad.
I add my grain of salt

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