Roast red mullet with tomato and olive dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 2 | Fat cloves of garlic | |
| 12 | Tomatoes | |
| ¼ | small | Red pepper |
| 1 | teaspoon | Salt |
| Fresh ground black pepper | ||
| 1 | Handful fresh basil leaves | |
| Extra virgin oil | ||
| 1 | tablespoon | Wine vinegar |
| 2 | 375 g pieces red mullet | |
| 4 | Sprigs basil | |
Directions
Prepare dressing. Peel onion and chop half finely. Heat oil in a pan and cook chopped onion and garlic slowly until soft but no browned. Chop tomatoes roughly. Chop red pepper flesh. Add tomatoes and pepper to pan with salt and pepper and simmer to a thick sauce.
Puree in a blender or food processor. Pass through a sieve into a measuring jug.
Pre-heat oven to 200C/gas 6.
Mix 2 parts sauce with 1 part extra virgin olive oil and 1tbsp wine vinegar. Whist together until blended.
Scale & fillet mullet. Season flesh and rub skins with a little olive oil.
Cut each fish into 2 fillets down the backbone.
Place a few sprigs of basil in a small roasting tin and top with mullet fillets, skin side up. Roast in pre-heated oven for 3-4 minutes.
Re-heat dressing gently in a clean saucepan before serving, whisking continuously, and scatter with torn basil leaves.
Serve mullet with dressing poured round.
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