Red Mullet and Anchovies
- 8 small red mullets (#150g each)
- 4 firm tomatoes
- 4 anchoves filet in oil
- 2 tablespoons olive oil
- a small bouquet of fresh coriander
- salt, pepper
- 4 sheets of tinfoil
- Peel the tomatoes and remove the seeds
- cut them a bit and have them reduce on low heat in a gripless pan
- add the gorssly chopped anchoves filets and the olive oil
- add salt (if necessary, anchoves are pretty salty anyway), pepper
- clean and remove the scales of the red mullets
- wipe them and put them 2 by 2 on tinfoil sheets
- cover each of them with the previous preparation and a few leaves of coriander
- close the tinfoil sheets as airtight as possible and cook in oven for ~10 minutes