Recipe courtesy of The Savoy Hotel


  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 10 servings
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3 beefsteak tomatoes

Olive oil, for sauteing

2 garlic cloves , chopped


Bay leaf

Salt and pepper

6 cups shellfish stock or chicken stock

20 baby fennel bulbs

20 pink radishes


1 3/4 ounces capers

1-ounce anchovies

3 1/2 ounces black olives

1 garlic clove, chopped

3 1/3 tablespoons olive oil

10 red mullets, 9 ounces each

Salt and pepper

Lettuce bundle, for each serving

2 teaspoons lemon dressing, for each bundle

1 black radish, sliced, for each serving


  1. 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.
  2. Prepare the tapenade: blend together all tapenade ingredients.
  3. 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.
  4. 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.
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