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Red Mullet with Sliced Potatoes and Black Olives

The best kind of red mullet comes from the Mediterranean, and there are in fact two varieties: Mullus surmuletus, which likes to hang out near rocks, living off smaller fish and crustaceans; and Mullus barbatus, which lives in sandy waters eating all kinds of things.

In Britain, fishmongers tend not to distinguish between the two, selling simply ‘red mullet’, but it is well worth asking for the rock-loving version as it has a much sweeter, clearer flavour. You can identify the fish by the stripes on the first dorsal fin and, when fresh, three or four yellow streaks along its sides. Its profile is slightly more elongated and less snub-nosed than its cousin.

Red mullet has such a beautiful sweet flavour that it doesn’t need anything complicated doing to it, just a simple pan-fry. I think this combination of potatoes and olives showcases the fish to perfection.

The fish should have been caught on the day you buy them, and buy the biggest specimens you can find – no tiddlers please. Each fish should weigh around 400g prior to filleting. Get your fishmonger to fillet them for you – each fish will give you two fillets of around 100g each. From 'Seasonal Spanish Food’ by José Pizarro. Serves 4

3 medium potatoes, peeled
5 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 thyme sprig, leaves stripped
sea salt and freshly ground black pepper
30 Aragón or Kalamata black olives, pitted
10 chive stalks, chopped
4 x 400g red mullet, filleted
olive oil, for frying

1. Preheat the oven to 200°C/400°F/gas 6.

2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.

3. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.

4. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turn over and fry for another minute. You want a crispy skin.

5. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediately.