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.

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