Baked red mul­let with tomato, olive and dill vinai­grette


Food and Travel (UK) - - Contents -

Ask your fish­mon­ger to gut and scale the red mul­let, leav­ing in the liver to eat along­side the flesh as its flavour is at its best when the fish are full-sized.

4-6 red mul­let de­pend­ing on size

500g toma­toes

4tbsp ex­tra vir­gin olive oil, plus 1tbsp ex­tra for the fish 3 gar­lic cloves, crushed to a paste with a few sea salt crys­tals

1tsp runny honey

1tbsp raw ap­ple cider vine­gar 15g bunch dill

18 Kala­mata olives, sliced length­ways off the stone, and roughly chopped

Scat­ter the in­side of the fish with sea salt crys­tals and freshly ground black pep­per.

Cut 2 of the toma­toes into quar­ters and squeeze the seeds in a bowl; cut the flesh into cubes and set aside. Finely chop the re­main­ing toma­toes and place in the bowl with the seeds. Gently heat 2tbsp oil in a pan with the gar­lic. Stir as soon as it siz­zles and add the chopped toma­toes. In­crease the heat, sea­son with freshly ground black pep­per and al­low to bub­ble down for 5 min­utes.

Stir in the rest of the oil and vine­gar and leave to cool for 5 min­utes. Whizz in a food pro­ces­sor with the honey, (not too finely), and pour into a sieve set over a bowl, push­ing through as much as you can with the back of a la­dle in a cir­cu­lar mo­tion and set aside.

Pre­heat the oven to 220C/ 425F/Gas 7. Place the fish in a large oven­proof dish and coat with the re­main­ing oil. Stuff the cav­i­ties with dill fronds, keep­ing a lit­tle back to scat­ter over later. Bake for 10 min­utes, then add the vinai­grette, olives, cubed toma­toes and dill and con­tinue to bake for around 6 min­utes or un­til the fish flakes eas­ily.

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