Instructions: Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves.

Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet.

Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. Saute all the elements in olive oil over low heat then season.

Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato.

Cooking the red mullet: Oven roast or pan fry the fish over low heat.

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