Recipe for Grilled Red Mullet with Tapenade 
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Yield:
4
Ingredients:
Amount Ingredient
4 med red mullet scaled and cleaned
3 x thsp olive oil
juice 1/2 lemon
1/2 tsp cayenne pepper
salt
2 x handfuls rocket leaves
1 x little french dressing
lemon wedges
Tapenade
250 gm black olives
4 x anchovy fillets
1/2 tbl capers rinsed
2 clv garlic chopped
4 tbl olive oil
1/2 tbl chopped basil leaves
1/2 tsp fresh thyme leaves
1/2 tsp freshly ground black pepper
Instructions:
Instructions: Make two or three diagonal slashes across the thickest part of each side of the fish.

Whisk together the oil lemon cayenne and salt.

Brush over the red mullet then drizzle over what remains.

Cover and leave for an hour or two.

To make the tapenade put all the ingredients except the oil in the processor and whiz in brief bursts to give a slightly knobbly puree.

Add the olive oil and process briefly to mix in.

If not using immediately scrape into a bowl cover with clingfilm and store in the fridge.

Preheat the grill then grill the red mullet fairly close to the heat for 46 minutes on each side until just cooked through.

Toss the rocket leaves in the dressing then divide between four plates.

Lay the grilled mullet on the leaves and heap a little mound of tapenade beside them.

Add lemon wedges and serve.

You will end up with more than you need but the remains will keep in the fridge for a week or more if covered with clingfilm.

Serves 4

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