Another great Provence Food recipe from Claudia’s kitchen, Millefeuille of red mullet, tapenade and Provencal tomatoes
One pot of destoned black olives
2 cloves of garlic
1 filet of anchovy
A few capres
8 filets of red mullet
6 tomatoes, garlic, parsley, salt, and pepper, a little powdered sugar
To prepare the tapenade
Put all the ingredients apart from the olive oil in a mixer, add the oil according to taste.
To prepare the fish
Spread the inside face of a red mullet filet with the tapenade. Do the same with a second filet and make a sandwich.
Dress with a little olive oil and bake for 5 to 10 minutes on 180 degrees depending on the size of the filets.
To prepare the tomatoes
Cut the tomatoes in two and de-seed
In an oiled frying pan, start cooking the tomatoes on the hollowed side, turn and lightly sugar the interior.
Add the chopped parsley and garlic to the interior
Cook on a low heat until the tomatoes are caramalised.
Serve the tomatoes hot or cold with the fish.
Bon appétit Claudia’s Kitchen