Ingredient for 6 persons 

• 12 red mullet fillets

• 80 g stoned Nyons PDO black olives

• 3 table spoons breadcrumbs

• 4 table spoons Nyons PDO olive oil

• 1 clove of garlic

• 1 red sweet pepper

• 40 cl crème fraîche

• salt and pepper

Preparation

- Mix black olives, breadcrumbs, garlic and oil.

- Spread the mixture on red mullet fillets (thin topping).

- Bake in oven to 200°C for 8 to 12 min.

- Prepare coulis.

- Heat sweet peppers in a hot oven. When it's cooked, put in a plastic bag, cool down.

- Take the skin away.

- Seed sweet pepper, mince it, cook it in crème fraîche.

- When it's cooked, mix and season.

Auberge du Petit Bistro – Vinsobres