Gino pan fried grey mullet with cherry tomatoes and cous cous recipe on Let’s Do Lunch

Gino d’acampo showcased his pan fried grey mullet with cherry tomatoes, cous cous and green olive tapenade recipe on Let’s Do Lunch.

The ingredients for the olive oil cous cous: 200g cous cous, 350 ml boiling vegetable stock, 6 tbsp lemon olive oil, 4 large grey mullet fillets, scaled, 2 tbsp flour and 2 tbsp vegetable oil.

For the tapande: 150g green olives, pitted, 1 tbsp capers, Juice of 1 lemon, 1 clove garlic and 1 tbsp olive oil.

For the tomato salsa: 150g cherry tomatoes, halved, 1 tbsp parsley, chopped, Juice of a lemon, 2 tbsp olive oil and salt and pepper.

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