8red mullet (about 120gm each), cleaned2 cups (loosely packed)mint, finely chopped2golden shallots, thinly sliced2garlic cloves, thinly sliced2 tbspextra-virgin olive oil, plus extra to serveFinelygrated rind of 1 lemon, juice of 2Potato and mint salad1.2 kgbaby Dutch cream potatoes, scrubbed3egg yolks2 tbsplemon juice1garlic clove, finely chopped1 tspDijon mustard300 mlolive oil2 cups (loosely packed)mint, thinly sliced1spring onion, cut into julienne
For potato and mint salad, place potatoes in a saucepan, cover with cold water, then cook over medium-high heat until tender (20-40 minutes). Drain, set aside to cool then thickly slice. Meanwhile, process yolks, lemon juice, garlic and mustard in a food processor until smooth. With motor running, add oil in a thin steady stream, adding 2 tsp hot water halfway through, until thick and emulsified, then season to taste. Fold mayonnaise through potato to taste (you may have some remaining). Transfer to a bowl, scatter over mint and spring onion and set aside.
Meanwhile, preheat oven to 200C. Place mullet on an oven tray lined with baking paper, scatter over mint, shallot, garlic, olive oil and lemon rind, season to taste. Roast until just cooked through (8-10 minutes), then drizzle with lemon juice and extra olive oil and serve hot with potato salad.