Grilled Red Mullet with Mediterranean Vegetable Sauce

Grilled Red Mullet with Mediterranean Vegetable Sauce
Cooking time
30 minutes
  • Ingredients
  • Directions
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • handful of basil, chopped
  • 1 red pepper, quartered
  • 1 small aubergine, thickly sliced
  • 1 courgette, thickly sliced
  • 4 red mullet fillets, about 150 g (5 oz) each
  • salt and pepper
  • Heat 1 tablespoon of the oil in a saucepan. Add the onion and cook over a low heat for 7 minutes until softened. Add the garlic and cook for 1 minute. Stir in the tomatoes and basil and leave to simmer for 10 minutes.
  • Meanwhile, rub 2 tablespoons of the oil over the vegetables and season well. Heat a griddle pan until smoking hot and cook the vegetables in batches for 3–5 minutes on each side until lightly charred. Add to the tomato sauce to gently cook.
  • Brush the remaining oil over the fish fillets and season. Griddle in the pan, skin-side down, for 5–7 minutes until browned and crisp. Turn over and cook for a further 3 minutes until just cooked through.
  • Season the sauce and spoon on to serving plates. Top with the fish fillets.