Roasted Red Mullet with Black Olives from Sud de France by Caroline Conran
This recipe, perfumed with basil, is from the Beziers district. Local writer Joseph Delteil says this creation, the famous red mullet with black olives, burst up out of the seafoam ready-formed, li...
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Ingredients
- 50 g black olives, stones removed
- 1 kg ripe plum tomatoes skinned, seeded and chopped
- 4-5 tbsp olive oil
- 2 onions, finely chopped
- 4 large red mullet, around 200g each - called femelles on the market of Beziers - have them scaled and gutted, but leave the livers inside if possible
- salt, pepper
- 100 ml dry white wine
- generous handful of basil leaves, torn in your fingers and a few whole leaves for serving
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