Gut the red mullets, fillet them carefully, and remove any bones with tweezers. Season with salt and pepper, then refrigerate.
Brush the bread slices with olive oil and toast under the broiler until golden. Rub with peeled garlic cloves. Spread tapenade on 6 slices and top the others with dried tomatoes.
In a very hot skillet, sear the fillets skin-side down in olive oil for a few minutes—no need to flip. They're done when the flesh shifts from pearly to opaque white.
Arrange nests of arugula lightly dressed with balsamic vinegar cream and olive oil. Top with the fillets, garnished with thyme flowers and capers. Serve toasts and olives on the side.
Source: A recipe from Régal magazine n° 53.
