Fish

Sea mullet with confit tomato and basil

Name: Sea mullet with confit tomato and basil recipe
Yield: 4
Ingredients: 4 sea mullet fillets, skin on, deboned; 40.00 ml extra virgin olive oil; 1/2 bunch basil; 250ml olive oil; 500g cherry tomatoes; 55g olive; 2 tsp capers, chopped; Pinch of ground coriander; Juice of 1/2 lemon

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P18 Sea mullet with confit tomato and basil

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by Clare Falzon

CLARE FALZON, CHEF

Dec 15, 2022

Clare dons a mullet in this summer menu essential.

4 sea mullet fillets, skin on, deboned
2 tbs extra virgin olive oil

Confit tomato and basil

1/2 bunch basil
1 cup (250ml) extra virgin olive oil
500g cherry tomatoes
1/3 cup (55g) kalamata olives
2 tsp capers, chopped
Pinch of ground coriander
Juice of 1/2 lemon

Method

1.

For the confit tomato and basil, preheat oven to 120°C. Pick 1/2 cup basil leaves and reserve. Place the oil, tomatoes, remaining basil (including stems), olives and capers in a small baking dish (you want it to fit snugly in a single layer). Roast for 1-1 1/4 hours until tomatoes have blistered. Set aside to cool.
2.

Using a slotted spoon, transfer tomatoes, olives and capers to a bowl with coriander, lemon juice and 2 tbs oil from the confit tomatoes (discard basil and store remaining oil in a jar to use for dressings). Add reserved basil leaves and gently toss together. Set aside for 10 minutes to allow flavours to develop.
3.

Season fish with salt flakes and freshly ground black pepper. Heat oil in a large frypan over high heat. Cook fish for 2-3 minutes each side until browned and just cooked through. Serve fish with confit tomato and basil.