oil and serve them with butter into
which you have mixed some
chopped fennel and a drop of
lemon juice.
COLD RED MULLET NIÇOISE
Brown the fish in olive oil;
season with salt and pepper and
put them in a fireproof dish.
Arrange round them some roughly
chopped tomatoes, a little minced
onion, half a dozen stoned black
olives, and a chopped clove of
garlic. Pour over half a glass of
white wine. Cover the dish and
cook in a moderate oven. When
they are cold, sprinkle over some