• 4 x 375 g/12 oz red mullet, scaled, cleaned and gutted

• 50 g/2 oz butter, diced

• 250 g/8 oz canned plum tomatoes, drained

• 1 tablespoon capers, drained

• 1 tablespoon roughly chopped basil

• 16 pitted black olives, chopped

• salt and pepper

---

Method:

1. Season the fish with salt and pepper. Grease a large sheet of foil with some of the butter.

2. Put half the tomatoes in the centre, together with half the capers.

3. Sprinkle with half the basil, half the remaining diced butter and half the olives. Put the fish on top and cover with the remaining ingredients.

4. Close the foil tightly, put the package on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 35 minutes.

5. Transfer to a serving dish, open the foil slightly and serve.