Empty the red mullets, lift the fillets and remove the bones using tweezers. Salt, pepper and keep cool. Drizzle the slices of bread with olive oil, brown them under the broiler, then rub them with the peeled garlic cloves. Spread 6 slices of tapenade and cover the others with dried tomatoes.
In a very hot skillet, sear the red mullet fillets skin side down in olive oil for a few minutes. It is not necessary to turn them over, the cooking point is marked when the flesh side changes from pearly to white.
On a small nest of arugula seasoned with a dash of balsamic vinegar cream and olive oil, place the red mullet fillets decorated with thyme flowers and capers. Present the toast and olives separately.
Source:a recipe from Régal magazine n° 53.
