Cook: 30 mins

Serves: 6

You can make this ahead and leave the fish to marinate from 15 minutes up to 2 hours. Allow at least 15 minutes to cook and serve.

For the fish: skewer the fillets from tail to top, creating a semi-circle with the skin outwards. Place in a plastic container.
Prepare the marinade: mix the chopped herbs, olive oil and seasoning and pour over the fish, Cover and refrigerate for 15 minutes to 2 hours.
For the salad: Heat a griddle pan until extremely hot, sear the sliced fennel both sides, allow to cool.
Combine all remaining the salad ingredients in a large bowl — leaving out the fennel.
Combine the dressing ingredients in a second bowl.
Preheat an oven to 250°C (or you can use the piping hot griddle or BBQ — they must be very hot or the fish will stick.)
Line a baking tray with silicone parchment paper, arrange the skewers on the tray on their sides.
Bake for 15 minutes.
To complete the dish: Arrange the fennel over the serving dish making sure it covers the plate.
Pour the dressing over the mixed salad then arrange this over the fennel. Keep a handful of the goodies from the bottom of the bowl - the cherries, chilli, pomelo etc, to scatter over the finished dish.
Arrange the fish on top of the salad.
Drizzle with yoghurt and sprinkle the reserved salad goodies on top.
Garnish with a drizzle of yoghurt and a sprinkle of sumac.

Ingredients

Name: Red mullet with herb, fennel and pomelo salad
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: Fish 12 red mullet fillets, skin on 25g mixed leaves of parsley, mint, tarragon and coriander, finely chopped 3 tbsp extra virgin olive oil Salt and pepper 12 bamboo skewers, soaked for 30 minutes Salad 2 fennel bulbs, sliced horizontally as thin as possible 25g each of parsley, coriander and mint, leaves only 10g tarragon, leaves only 300g baby spinach 1 bunch chopped spring onions 6 Lebanese cucumbers, sliced to rings 1 red onion, halved and thinly sliced into half moons 1 pomelo, peeled and sliced to 2cm cubes 100g sour cherries 2 red chilli, thinly sliced Dressing 2 limes, juice only 1 tbsp red wine vinegar 1 tbsp honey 3 tbsp extra virgin olive oil To serve: Sumac Greek yoghurt

Fish

12 red mullet fillets, skin on

25g mixed leaves of parsley, mint, tarragon and coriander, finely chopped

3 tbsp extra virgin olive oil

Salt and pepper

12 bamboo skewers, soaked for 30 minutes

Salad

2 fennel bulbs, sliced horizontally as thin as possible

25g each of parsley, coriander and mint, leaves only

10g tarragon, leaves only

300g baby spinach

1 bunch chopped spring onions

6 Lebanese cucumbers, sliced to rings

1 red onion, halved and thinly sliced into half moons

1 pomelo, peeled and sliced to 2cm cubes

100g sour cherries

2 red chilli, thinly sliced

Dressing

2 limes, juice only

1 tbsp red wine vinegar

1 tbsp honey

3 tbsp extra virgin olive oil

To serve:

Sumac

Greek yoghurt