Red mullet with capers, black olive and tomato
Item 1 of 1
- medium
- 4
- 30 minutes
This wonderfully vibrant red mullet recipe from the Costardi Brothers keeps the ingredients simple to allow them to really shine. Making the black olive and caper powders is a little time consuming, but the result is a wonderfully punchy seasoning that goes perfectly with the tomatoes and fresh mullet.
First published in 2015
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Ingredients
Metric
Imperial
Red mullet
- 2 red mullet, each weighing 350–400g
- salt
- pepper
- extra virgin olive oil
Olive and caper powders
- 20 black olives
- 1 handful of capers
To serve
- 300g of passata
- lemon zest
- 1 handful of pistachio nuts, crumbled
SAVE RECIPE
Equipment
- Dehydrator
- Blender
Method
1
Dry the olives and capers in a dehydrator overnight
- 20 black olives
- 1 handful of capers
2
Blend the olives and capers separately to obtain two powders. Set aside
3
Clean and fillet the fish and season with salt and pepper. Place into a non-stick frying pan and fry with a little olive oil until golden-brown and crispy
- 2 red mullet, each weighing 350–400g
- salt
- pepper
- extra virgin olive oil
4
To serve, spread a thin layer of passata onto a plate and add the caper powder, chopped lemon zest and olive powder. Place the mullet on top and sprinkle with pistachio crumb
- 300g of passata
- lemon zest
- 1 handful of pistachio nuts, crumbled
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