Recipe - Roast Red Mullet With Tomato And Olive Dressing

1 small Onion
2 Fat cloves of garlic
12 Tomatoes
One fourth 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

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.

Preheat 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 preheated oven for 34 minutes.

Reheat 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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