Red Mullet With Leeks And Stuffed Olives - cooking recipe

Ingredients

1 tbsp lemon juice
2 x 200 g red mullet fillets
1 tbsp plain flour
400 g leek, trimmed and sliced
4 tbsp olive oil
2 tbsp stuffed olives, sliced
2 tbsp capers

Preparation

Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.
Blanch the leeks in salted boiling water for 4 mins. Drain.
Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.
Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.