Ingredients Jump to Instructions ↓

  1. 100 Olive paste

  2. 1 tablespoon 15ml Chopped parsley

  3. 1 tablespoon 15ml Capers

  4. 1 Garlic - peeled

  5. 6 Anchovy fillets

  6. 50 Virgin olive oil

  7. 1/2 teaspoon 2 1/2ml Freshly ground pepper

  8. 1/2 A lemon - juice of Sippets

  9. 100 Olive oil

  10. 1 Garlic - smashed

  11. 3 Stale bread - cut Into small dice Fish

  12. 100 Virgin olive oil - plus a Little more Salt and freshly ground Pepper

  13. 1 teaspoon 5ml Chopped thyme

  14. 6 Red mullet - filleted And all bones removed with Tweezers Chopped parsley

  15. 6 Ripe tomatoes - peeled, Halved and seeded

  16. 1 Chervil - washed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the tapenade: puree all the ingredients in a blender and store the tapenade in a screw top jar in the refrigerator. The tapenade will keep for several weeks. To cook the sippets: heat the olive oil in a frying pan with the garlic clove for 3 minutes. Remove the garlic from the oil before it burns. Fry the diced bread in the oil until brown and crisp and drain on paper towels. To cook the fish: place some olive oil on a baking tray and sprinkle with salt, pepper and chopped thyme. Place the fish fillets on the tray skin side up, two fillets side by side as if butterflied, and cook in a preheated 150,C oven for 10 minutes or until the flesh turns opaque. Remove the fish from the oven, spread some tapenade down the center of each, fillet sprinkle with chopped parsley. Place under a warm grill and grill for 5 to 7 minutes. Heat the tomato pieces in the olive oil with salt, pepper and the sprigs of chervil. To serve: place 2 fillets of the fish on each serving plate and sprinkle with the sippets. Place some tomato beside the fish, spoon around any cooking juices and serve at once. Tony Bilson, Treasury Restaurant, Hotel Inter-Continental, Sydney, NSW Bon Appetit-Exec.Chef Magnus Johansson


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