Name: Roasted mullet with olive salsa
Yield: 4
Ingredients: 2 tbsp olive oil; 4 mullet fillets (about 150gm each); Lemon wedges (optional), to serve; Olive salsa; 8 large green olives, preferably queen olives, flesh finely chopped; Juice of 1 lemon (or to taste); 50 ml extra-virgin olive oil; Handful of flat-leaf parsley coarsely chopped

Mullet is so underrated and gives great value for money. Roast fillets in a pan to crisp up the skin, pair them with a quick olive salsa, and round it out with roasted potatoes. Simple, and delicious.

Ingredients

2 tbsp olive oil

4 mullet fillets (about 150gm each)

Lemon wedges (optional), to serve

Olive salsa

8 large green olives, preferably queen olives, flesh finely chopped

Juice of 1 lemon (or to taste)

50 ml extra-virgin olive oil

Handful of flat-leaf parsley coarsely chopped

Method

1.Preheat oven to 250°C. For olive salsa, combine ingredients in a bowl and season to taste.

2.Preheat a large ovenproof non-stick frying pan or a well-seasoned cast-iron pan over high heat. Drizzle pan with oil and cook fish, skin-side down, until just starting to turn golden (1-2 minutes). Transfer pan to oven and roast until mullet is just cooked through (4 minutes). Serve fish, skin-side up, topped with olive salsa and with lemon on the side.

Styling by Lisa Featherby

Styling by Geraldine Muñoz