Recipe courtesy of The Savoy Hotel
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
10 servings

Ingredients

Tapenade:

Directions

Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock. Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes.

Prepare the tapenade: blend together all tapenade ingredients.

Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through.

Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Italian Meatball Sliders with Red Sauce

Recipe courtesy of Guy Fieri

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Potato Salad

Recipe courtesy of Eric Warren

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.