300ml olive oil
2 red mullet, filleted
½ red onion, peeled and finely diced
1 garlic clove, peeled and finely chopped
3 tomatoes, deseeded and diced
1tsp coriander seeds, crushed
small bunch parsley, chopped
small bunch chervil, chopped
small bunch dill, chopped
small bunch basil, chopped
juice 2 lemons
Heat a non-stick frying pan over a medium heat, add 1 tablespoon of the oil and fry the mullet fillets, skin-side down, for 2 minutes.
Flip them over and take the pan off the heat, allowing the fish to cook through in the residual heat.
Meanwhile, gently warm the remaining oil in a small saucepan. Add all the remaining ingredients and heat for about 30 seconds.
Transfer the sauce to warmed plates and top with the fish.
PHOTOGRAPHY PETER CASSIDY
RECIPES & PHOTOGRAPHS TAKEN FROM JAMES MARTIN’S FRENCH ADVENTURE