Red mullet recipe

• 3 medium potatoes, peeled
• 4 tbsp extra virgin olive oil
• 2 garlic cloves
• 1 thyme sprig, leaves only
• 1 pinch salt
• 1 pinch pepper
• 30 pitted black olives
• 20 chive stalks, chopped
• 4 x 400g red mullet, filleted
• 1 splash of olive oil, for frying

1. Preheat the oven to 200C/400F/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.
3. Season, then spread the mixture over a greased baking tray.
4. Bake for about 15 minutes, until the potatoes are cooked
5. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick puree
6. Season the fillets.
7. Heat a frying pan and oil until it is very hot - the oil should be shimmering but not smoking - and fry the mullet for a about a minute on each side.
8. You want a crispy skin.
9. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive puree.
10. Scatter the remaining chives over everything and eat immediately

potatoes, extra virgin olive oil, garlic, thyme, salt, pepper, black olives, chive stalks, red mullet, olive oil

Taken from www.lovefood.com/guide/recipes/14475/jos-pizarro-red-mullet-with-sliced-potatoes-and-black-olives (may not work)