Red mullets with olives and marjoram on fougasse

Ingredients

• 2 whole red mullets, scaled and gutted
• 1/2 cup pitted kalamata olives
• 2 tablespoons fresh marjoram
• 4 cloves garlic, sliced
• 1/4 cup olive oil
• 1 large fougasse, cut into thick slices
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Season red mullets with salt and pepper and set aside.
3. In a bowl, mix together kalamata olives, fresh marjoram, sliced garlic, and olive oil.
4. Spread the olive mixture on top of the red mullets.
5. Place the fish onto a baking sheet and bake for 15-20 minutes or until the fish is cooked through and the olives and marjoram are crispy.
6. In the last five minutes of baking, add the thick slices of fougasse to the oven and bake until crispy and golden brown.
7. Once both the fish and fougasse are cooked, serve the red mullets on top of the crispy fougasse slices.

Verdict

The combination of the salty kalamata olives, fresh marjoram, and flaky red mullet on top of the crispy fougasse is a delicious and impressive dish that is sure to impress your guests.

Serving suggestions

Serve this dish with a light salad dressed in a lemon vinaigrette and a glass of crisp white wine to complete the meal.