Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves. Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. 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. 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. Cooking the red mullet: Oven roast or pan fry the fish over low heat. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 186 (76%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 701mg||24 %|
|Potassium 333.4mg||9 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 11g|
|Protein 2.9g||4 %|
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Calories per serving: 246
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