Step by step recipe:

1. 5 min.
   Cut 80 g Preserved tomatoes and 80 g feta into small pieces.
   
   Set aside.
2. 2 min.

   Prepare the bread

   Cut 400 g bread (ideally, a french baguette) into small slices. You will need one slice per canapé.
3. 3 min.
   Brush the slices of bread rapidly with olive oil on both sides.
4. 5 min.
   Fry in a really hot frying pan until golden brown on both sides.
   
   Keep hot (in the oven at 176°F / 80°C, for example).
5. 10 min.

   Prepare the red mullet fillets

   Rinse and dry 4 fillets of red mullet, then remove any bones carefully.
6. 2 min.
   Brush the fillets with olive oil on both sides, then salt and pepper them.
7. 2 min.
   Tip 80 g poppy seeds onto a small plate...
8. 
   ...then dip the fish fillets flesh side downwards in the poppy seeds.
9. 3 min.
   Coat all the fillets like this.
10. 2 min.
    Put a frying pan on high heat and when really hot, add the red mullet fillets skin side downwards (no need to add any oil, as they have already been brushed with it).
11. 3 min.
    Then turn the fillets over to cook the flesh side.
12. 3 min.

    Assemble the canapés

    On each slice of bread, start by adding a little feta and a little preserved tomato.
13. 3 min.
    Lay a piece of red mullet on top, skin side downwards.
14. 2 min.
    Garnish with a fresh basil leaf and serve immediately.