4 x 375g / 12 oz red mullet, scaled,
gutted and cleaned
50g / 2 oz butter, diced
250g / 8 oz canned plum tomatoes, drained
1 tbsp capers, drained
1 tbsp roughly chopped basil
16 pitted black olives, chopped
salt and pepper
Method :
Season the
fish with salt and pepper. Grease a large sheet of foil with some of the
butter. Put half the tomatoes in the centre, together with half the
capers. Sprinkle with half the basil, half the remaining diced butter
and half the olives. Put the fish on top and cover with the remaining
ingredients.
Close the
foil tightly, put the package on a baking sheet and bake in a preheated
oven, 200C (400F), Gar Mark 6, for 35 minutes. Transfer to a serving
dish, open the foil slightly and serve.