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The main dish, Mediterranean

Red mullet with tapenade and summer vegetable tian

Red mullet with tapenade is a Mediterranean fish dish for 6, served with a summer vegetable tian. It takes 35 minutes of active work out of 80 minutes total, with the tian made ahead in the morning and the fish seared at the last minute. It's an easy recipe at €8.60 per person, and its success comes down to a quick, careful sear on the fillets right before serving.

Red mullet fillets draped in black tapenade over a colorful tian, that's Provence on a plate.

Red mullet with tapenade and summer vegetable tian
For
6 people
Work
35 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€8.60
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Black tapenade spread on the flesh side melts slightly against the fish as it cooks, seasoning the mullet without overpowering it. The tian brings color and a soft, melting texture, with zucchini, eggplant, and tomatoes baking together until they lose their firmness. It's a dish that looks like summer and tastes like it too, simple to plate but one that rewards careful attention to the fish.

This is a dish for a dinner with friends on the terrace or a summer family meal, when market vegetables are at their best. It pairs well with a light menu, a cold starter before and a fruit dessert after, nothing heavy that would dull the appetite before the fish. The tian is made calmly in the morning, leaving only the fish to cook at the last moment.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 1 h 10
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 1 step, 4 min

In the morning, slice and bake the tian for 45 minutes, then let it sit until needed. Just before guests arrive, prep the mullet fillets with tapenade and put the tian back in the warm oven to reheat. At serving time, sear the fillets for a few minutes in the pan and plate them straight onto the warm tian.

The ingredients

6 people

Fish counter

  • Red mullet fillets 12

Pantry

  • Black tapenade 150 g
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Fruits and vegetables

  • Zucchini 3
  • Eggplants 2
  • Tomatoes 4
  • Onion 1
  • Garlic 2 cloves
  • Thyme 4 sprigs

Allergens Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the zucchini, eggplants, and tomatoes into thin, even rounds. 15 min

    A mandoline gives you perfect slices in two minutes.

  2. Soften the onion and garlic in a baking dish with olive oil, then arrange the vegetable rounds in tight rows. 10 min

    Pack the rounds in closely, they shrink as they bake.

  3. Drizzle with olive oil, scatter over the thyme, season with salt and pepper, and bake for 45 minutes at 180 degrees. 45 min

    Cover with foil for the first 20 minutes so the vegetables stew gently.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Prep the mullet fillets, checking for any remaining bones, then spread the flesh side with tapenade. 10 min

    Run a finger along the fillet to feel for bones and pull them out with tweezers.

  2. Reheat the tian in the warm oven. 10 min

    The tian tastes better warm than piping hot.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the fillets for 2 minutes skin side down in a very hot pan, then 30 seconds on the tapenade side. 4 min

    Flip only once, the tapenade would come off otherwise.

Our tips to get it right

  • Pick red mullet fillets that are well scaled and free of visible bones, and ask your fishmonger to prep them to save time on the day.
  • Cut all the tian vegetables to the same thickness, about three millimeters, so they all cook through together without some staying firm.
  • Heat the pan well before laying the fillets skin side down, a pan that isn't hot enough makes the skin stick instead of turning crisp.

The variations

  • Swap red mullet for sea bass or sea bream fillets if mullet isn't available, the cooking method stays the same.
  • For a vegetarian version, serve the tian alone as a main course topped with a poached egg and a little tapenade on the side.
  • For a quicker dinner, make the tian in a skillet by sautéing the vegetables diced instead of baking them sliced in the oven.

What to serve it with

  • A chilled Provence rosé
  • Grilled bread to scoop up the tian
  • An arugula salad as a starter

Storage

The tian keeps for 2 days in the fridge in a sealed container and reheats gently in the oven. Cooked mullet fillets don't keep as well, it's best to sear them just before serving rather than storing them in the fridge.

Questions about this recipe

Can you use a different fish instead of red mullet?

Yes, sea bass or sea bream fillets work well with the tapenade and the same quick pan sear. Choose a firm fleshed fish so it holds together during the short cooking time.

How do you check for remaining bones in the fillets?

Run a finger along the flesh, following the grain, to feel for any small bones left behind. Pull them out one by one with kitchen tweezers before spreading on the tapenade.

How should you plate the mullet and the tian?

Fan out the tian vegetable slices on the plate, then lay the tapenade coated mullet fillets on top, skin side up. A drizzle of olive oil and a few fresh thyme leaves finish the plate.

Can this recipe be scaled up for more than 6 people?

Yes, just increase the quantities proportionally and use a larger baking dish for the tian. For the fish, plan on two mullet fillets per person.

Can red mullet with tapenade and a summer vegetable tian be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make red mullet with tapenade and a summer vegetable tian?

Allow 1 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in red mullet with tapenade and a summer vegetable tian?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does red mullet with tapenade and a summer vegetable tian cost?

About €8.60 per person, that's €51.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tomato basil bruschetta The appetizer

Mediterranean

Tomato basil bruschetta

  • 20 min of work
  • Finished at the last minute
  • Very easy, €0.90 per person

160 kcalcalculated by Kiloach

Melon and Parma ham The starter

Mediterranean

Melon and Parma ham

  • 15 min of work
  • Prepared the same day
  • Very easy, €3.00 per person

190 kcalcalculated by Kiloach

Apricot jam crostata The dessert

Mediterranean

Apricot jam crostata

  • 30 min of work
  • Prepared the day before
  • Easy, €0.90 per person

440 kcalcalculated by Kiloach

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