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Red mullet with olives
- 2 tomatoes
- olive oil
- 1 anchovy fillet, finely chopped
- 8 medium or 12 small fillets red mullet
- a good handful taggiasca olives (these are purple-black brine-cured olives)
- a handful basil leaves
- 1 fennel bulb , shaved and dressed, to serve
Directions:View on BBC Good Food
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