4 red mullet
1 lemon, cut into wedges
1 kg potatoes, cut into 1.5 cm-2 cm thick chips
A few sprigs of fresh rosemary, finely chopped
500 g tomatoes in chunks
2 Tbs capers
1/2 red onion, finely diced
1-2 Tbs quality red wine vinegar
2 Tbs olive oil
Preheat oven to 220 C. Line one or two large trays with baking paper. Toss the potatoes with olive oil and a generous pinch of salt, then spread out over the trays making sure they are evenly spaced.
Bake for 20-30 minutes until golden and crisp at the edges, then turn and bake for a further 10-15 minutes on the other side. These chips are best when still chewy and soft with crisp edges so don’t be tempted to take them too far.
Prepare tomato salad by mixing the ingredients in a bowl, seasoning and adjusting to taste.
Rub the fish with a little olive oil and cook on the grill for a few minutes on each side, don’t turn the fish until the skin is happy to release.
Poke a skewer of a sharp knife into the deepest point of the fish, leave for a few seconds, then put it into your lip. If the skewer is warm, the fish is cooked.
When chips are golden and crisp, remove from the oven, sprinkle with rosemary. Serve with fish, tomato salad, aioli and lemon wedges.
Photo Credits: Elena Heatherwick