Stuffed Red Mullets
- 6 nice red mullets (150-200g each)
- 1 tablespoon of caper
- 4 anchoves (filets)
- 1 tomato
- 1 untreated lemon
- 12 black olives
- 12 leaves of basil
- 3 tablespoons olive oil
- salt, pepper
- a few branches of rosemary
- Empty and remove the scales of the mullets
- Keep the livers on the side
- peel the tomato, remove the seeds, and crush it
- in a bowl, mix the livers, the unseeded olives, the caper, the anchoves, all of this gorssly chopped
- Add the tomatoe, hald a tablespoon of lemon zests, and the basil. Mix
- put at least one tablespoon of stuffing in each fish. Put them in an oven tray, salt, pepper, cover with olive oil and
- add rosemary branches
- Cook in oven at 150°C for about 20mins
- serve hot, lukewarm, or cold.