GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Red mullet escabeche with olive tapenade

You'll need

170 ml olive oil 8 small red mullet (barbounia) fillets, pin-boned 1 carrot, thinly sliced widthways 1 golden shallot, thinly sliced 1 clove garlic, thinly sliced 4 sprigs of thyme 4 bay leaves 8 whole black peppercorns 60 ml (¼ cup) red wine vinegar   Olive tapenade 50 gm pitted Kalamata olives 2 tsp salted capers, rinsed 2 anchovy fillets 2 tsp finely chopped flat-leaf parsley leaves 30 ml extra-virgin olive oil


  • 01
  • Heat 1 tbsp olive oil in a frying pan over high heat, cook fish skin-side down for 30 seconds or until lightly golden, then transfer to a baking dish skin-side up.
  • 02
  • Heat remaining olive oil in a saucepan to 90C on a thermometer, then carefully add all ingredients except red wine vinegar. Remove from heat, add red wine vinegar and stir to combine. Pour over mullet, cool, cover with plastic wrap and refrigerate for 3-6 hours or overnight.
  • 03
  • For olive tapenade, combine all ingredients except olive oil in a mortar and, using a pestle, pound to a smooth paste. Add olive oil and season to taste with freshly ground black pepper. Makes about ½ cup.
  • 04
  • To serve, arrange fish fillets on plates and scatter with vegetables and herbs from marinade. Stir marinade to combine oil and vinegar, then spoon over fish and top with a teaspoon of tapenade.

"Travelling through the McLaren Vale last month, we stumbled across the delightful Fino. The red mullet escabeche blew us away. Would chef David Swain share his recipe?"
Anna Collins, Adelaide, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.