Seared Red Mullet With Sweet Pepper Dressing

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 medium red peppers
• olive oil, for brushing
• 4 unskinned filets of red mullet
• salt & freshly ground black pepper
• 1/2 cup small flat leaf parsley
• 750 g red peppers, seeded and chopped
• 85 ml vinegar
• extra virgin olive oil, for dressing

Recipe

• 1 for the dressing, liquidise the red peppers until smooth.
• 2 tip the puree into a fine meshed sieve placed over a bowl and gently shake out as much juice as possible.
• 3 you sould be left with about 450ml of juice.
• 4 put this into a pan and boil until it has reduced to 25ml.
• 5 it needs to be deep red and exceedingly concentrated.
• 6 meanwhile, boil the vinegar until reduced to 1 tablespoon and pre-heat the grill to high.
• 7 grill the medium peppers, turning them, until they are black all over.
• 8 leave to cool, then peel off the skin.
• 9 leave the stalk on but remove the seeds by making a small cut and scrape them out with a teaspoon.
• 10 brush with a little olive oil and season with salt.
• 11 stir the reduced vinegar, a pinch of salt and some black pepper into the reduced pepper juice and keep warm.
• 12 heat a heavy based fry pan until smoking hot.
• 13 brush the fish fillets on both sides with lots of olive oil and season with a little salt.
• 14 put them in the pan, skin side down, and cook for 1 1/2 minutes, then turn over and cook for a further 1 1/2 minutes.
• 15 place the fillets on 4 warmed plates, spoon the red pepper juice round the fish on the plate, then put your thumb over the top of a bottle of extra virgin olive oil.
• 16 finish with some flakes of sea salt and ground black pepper, and garnish with the parsley sprigs.