Roasted Red Mullet with Cherry Tomatoes, Aubergines and Thyme
“Red mullet are in abundance when the water temperature is warmest, so we find them here in late summer and early autumn. The concept of this recipe is a simple one: cook the tomatoes until they collapse and the fish until it is crispy – what a phenomenal combination. The sweetness of the tomatoes that burst in your mouth are such a perfect partner for the slightly oily fish. A little fresh thyme sets this dish off beautifully.” Abby Allen, author of The Farm Kitchen
Extra virgin olive oil
500g (1lb 2oz) cherry tomatoes
1 aubergine, diced
1 red onion, finely sliced
3 bay leaves
A few sprigs of thyme
4 sustainably caught red mullet fillets
A knob of grass-fed butter
A drizzle of good-quality balsamic vinegar
Flaky sea salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas mark 7.
Drizzle a good glug of olive oil into a roasting tray and shake to allow the oil to coat the surface. Season with a good pinch of salt and pepper, then add the tomatoes, aubergine, onion, bay leaves and thyme (reserving a few fresh thyme leaves for garnish). Give everything a good shake to ensure the vegetables are coated in oil and are well seasoned.
Season the fish and lay it over the top of the vegetables, skinside up. Drizzle over a bit more oil and add the butter in small chunks around the pan. Place in the hot oven and roast for 20 minutes.
Remove from the oven, scatter over the reserved thyme leaves and drizzle the dish with some balsamic vinegar and a little more olive oil. Serve straight away with some crusty bread on the side.
