Recipe: Petit Rougets Aux Feuilles De Vignes, Confit De Poivrons [edit]

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Yield: 4 servings

8	small Red mullet weighing 100g
8	Grape leaves
	Filling
250	grams Black olives
1	bn Fresh basil
	Olive oil
	Salt and pepper
	Garnish
½	Red bell pepper
½	Green bell pepper
½	Yellow bell pepper
1	lrg Onion
3	Cloves garlic
2	Shallots
	Olive oil
	Salt and pepper
	Sauce
1	Lemons, juice of, up to 2
6	tablespoons Olive oil, up to 8
	Crushed black peppercorns
1	tablespoon Capers
2	tablespoons Chopped basil, chives, flat parsley
1	Tomato, peeled, seeded and diced

Step 1	Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves.
Step 2	Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet.
Step 3	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.
Step 4	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.
Step 5	Cooking the red mullet: Oven roast or pan fry the fish over low heat.