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Baked red mullet with tomato, olive and dill vinaigrette
Serves 4-6 Starters and mains
Ingredients
- 4-6 red mullet depending on size
- 500g tomatoes
- 4tbsp extra virgin olive oil, plus 1tbsp extra for the fish
- 3 garlic cloves, crushed to a paste with a few sea salt crystals
- 1tsp runny honey
- 1tbsp raw apple cider vinegar
- 15g bunch dill
- 18 Kalamata olives, sliced lengthways off the stone, and roughly chopped
Method
Scatter the inside of the fish with sea salt crystals and freshly ground black pepper.
Cut 2 of the tomatoes into quarters and squeeze the seeds in a bowl; cut the flesh into cubes and set aside. Finely chop the remaining tomatoes and place in the bowl with the seeds. Gently heat 2tbsp oil in a pan with the garlic. Stir as soon as it sizzles and add the chopped tomatoes. Increase the heat, season with freshly ground black pepper and allow to bubble down for 5 minutes.
Stir in the rest of the oil and vinegar and leave to cool for 5 minutes. Whizz in a food processor with the honey, (not too finely), and pour into a sieve set over a bowl, pushing through as much as you can with the back of a ladle in a circular motion and set aside.
Preheat the oven to 220C/ 425F/Gas 7. Place the fish in a large ovenproof dish and coat with the remaining oil. Stuff the cavities with dill fronds, keeping a little back to scatter over later. Bake for 10 minutes, then add the vinaigrette, olives, cubed tomatoes and dill and continue to bake for around 6 minutes or until the fish flakes easily.
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