• 4servings
  • 50minutes

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Nutrition Info . . .

VitaminsA, B3
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. handfuls yellow cherry tomatoes , halved

  2. handfuls red cherry tomatoes , halved

  3. 1 banana shallot , finely diced

  4. 2 tbsp kalamata olives , sliced into strips

  5. 1 tsp finely chopped fresh oregano or wild thyme

  6. 100 ml olive oil

  7. 2 tbsp white balsamic vinegar

  8. 1 whole head garlic

  9. 200 g potatoes , such as King Edward, peeled and cut into medium sized pieces

  10. 3-4 tbsp extra virgin olive oil

  11. 1 tbsp milk

  12. 1 tbsp olive oil

  13. 8 medium red mullet fillets

  14. 8 vine leaves , from a jar, drained

Instructions Jump to Ingredients ↑

  1. For the dressing: stir together the dressing ingredients and set aside (the dressing can be made up to 2 hours in advance).

  2. For the mash: preheat the oven to at 180C/fan 160C/gas 4. Cut the top off the garlic bulb, wrap in foil, then bake for 40 minutes.

  3. Place the potatoes in a pan of cold water, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes, return to the pan and add the milk and olive oil. Squeeze the garlic from the cloves into the mash, stir together and season well.

  4. For the fish: season the mullet fillets, wrap a vine leaf around the middle of each and secure with a cocktail stick, if needed. The ends of the fish fillets will be exposed – they don’t need to be completely covered.

  5. Place the fish on a baking tray and grill under a high heat for about 5 minutes on each side, or until the fillets are opaque and the flesh begins to flake when lightly pressed.

  6. Serve the fillets on top of the mash, drizzled with a big spoonful of the dressing.


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