Brighten up your mealtime with this vibrant dish by Barboun.

NEED TO KNOW

Cooking Time: 45 mins
Serves: 2
Difficulty: Intermediate
INGREDIENTS

Red mullet:

• 4 fillets (100g each), scaled and pin-boned

Chunky muhammara sauce:

• 200g roasted red pepper (approx. 2 whole peppers)
• 10ml lemon juice
• 5ml pomegranate molasses
• 5g cumin
• 5g pul biber
• 1 crushed garlic clove
• 1 sprig thyme
• 50g walnuts, roughly chopped
• 30ml olive oil

Tomato dressing:

• 20ml olive oil
• 30g butter
• 200g cherry tomatoes
• 20g chopped red pepper
• 10g chopped parsley

METHOD

1. Heat the oven to 200º fan or 180º gas 6.
2. Line a large, flat baking sheet with baking parchment
3. Halve the peppers and arrange on a baking sheet cut-side down
4. Roast for 30-35 minutes until the skin is shrivelled and lightly blistered
5. Set aside for cooling before peeling
6. Roughly chop the pepper, garlic, walnuts, thyme and mix together with the lemon juice, pomegranate molasses, cumin, pul biber and olive oil
7. Prepare the tomato dressing. Roughly chop the cherry tomatoes, red pepper, parsley and mix together with butter and olive oil
8. Drizzle a glug of olive oil into a frying pan over medium-high heat, and once hot, place the fish skin-side down on the pan
9. Fry the fish for 3 minutes or until the skin is bright orange, golden and crisp. Turn the fish over and fry for 1 minute on the other side, or until just cooked. Place the cooked fish on to a plate
10. Arrange the chunky muhummara sauce on a serving plate, generously slather with the tomato dressing and place the pan-fried red mullet on top
11. Enjoy!