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
- Heat the oven to 200º fan or 180º gas 6.
- Line a large, flat baking sheet with baking parchment
- Halve the peppers and arrange on a baking sheet cut-side down
- Roast for 30-35 minutes until the skin is shrivelled and lightly blistered
- Set aside for cooling before peeling
- Roughly chop the pepper, garlic, walnuts, thyme and mix together with the lemon juice, pomegranate molasses, cumin, pul biber and olive oil
- Prepare the tomato dressing. Roughly chop the cherry tomatoes, red pepper, parsley and mix together with butter and olive oil
- 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
- 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
- Arrange the chunky muhummara sauce on a serving plate, generously slather with the tomato dressing and place the pan-fried red mullet on top
- Enjoy!