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, lobster flavoured Red Mullet. A little fresh thyme sets this recipe off beautifully.
Roasted Red Mullet Fillets with Cherry Tomatoes, Aubergines & Thyme
Ingredients
Method
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Preheat the oven to 220C/Gas Mark7
In a good size roasting dish, drizzle in a good glug of oil and shake the pan to allow the oil to coat the surface. Season the pan with a good pinch of salt and pepper.
To the pan add the tomatoes, aubergines, onions and bay leaves. Shake the vegetables about in the pan to ensure everything is beautufully coated and seasoned well.
Season the fish and lay it over the top of the vegetables. Drizzle over a little bit more oil and add the butter in chunks around the pan.
Place into the oven and roast for 20 minutes.
Remove from the oven and scatter over the picked thyme leaves. Check the seasoning and serve straight to the table in the dish.
