INGREDIENTS

INSTRUCTIONS

Season the red mullet fillets and set aside. Trim the fennel,
reserving the feathery fronds to use as a garnish. Halve the fennel
lengthwise, then slice finely. Put into a pan with one tablespoon of
the oil, one tablespoon of water and a little salt. Cover and sweat
gently for 5 to 10 minutes until tender. Drain and reserve. Mix the
basil, parsley, capers, garlic, tomato puree and sugar with 1 1/2
tablespoons of olive oil. Roll the puff pastry out very thinly and  cut
out 4 x 20 cm circles. Lay them on oiled baking sheets and prick.
Brush or smear the olive oil and herb mixture over the circles,
leaving a 1 cm border all around the edge. Now divide the fennel
between the circles - it should cover them more or less, but don't
heap it up. Cut the fillets into strips, wipe them dry and arrange
skin side up over the fennel, pressing down gently. Brush the red
mullet, fennel and edges of pastry with olive oil.  Bake at 230 C or
450 F for 5 minutes, whip out of the oven, brush the  edges of the
pastry with olive oil again, then return to the oven for  a further 5
minutes until the fish is just cooked through. Serve  immediately,
scattered with fennel greenery. Posted to EAT-L Digest  18 Aug 96
Date:    Mon, 19 Aug 1996 12:13:40 EDT  From:    erika metzieder
<100627.3022@COMPUSERVE.COM> NOTES : A tarte  fine is a thin disc of
puff pastry with a topping of some sort, baked  at high heat until
puffed and brown. It requires last minute assembly  and cooking, but
the results justify the bother.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 218
Total Fat: 24.3g
Cholesterol: 0mg
Sodium: 359.7mg
Potassium: 217.2mg
Carbohydrates: 31.4g
Fiber: 3.1g
Sugar: <1g
Protein: 6.9g