Red Mullet with Capers, Black Olive and TomatoJared Sewchurran
Red Mullet with Capers, Black Olive and Tomato
Seafood is a great part of traditional Italian cuisine, and this vibrant red mullet recipe is the epitome of authentic Italian cooking. The ingredients are simple and of superior quality, allowing each ingredient and flavour to complement the next, therefore producing a well-balanced, delicious dish.
2 Red mullets, each weighing 350–400g
Extra virgin olive oil
Olive and caper powders
20 Black olives
1 Handful of capers
300g of passata
1 handful of pistachio nuts, crumbled
Dry the olives and capers in a dehydrator overnight
20 black olives
1 handful of capers
Blend the olives and capers separately to obtain two powders. Set aside.
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.
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.
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