- Total time 25 minutes
- Difficulty Easy
- new potatoes 250g, halved if large
- blanched almonds 50g
- garlic 1 clove
- roasted red peppers from a jar 200g (drained weight)
- extra-virgin olive oil 50ml
- hot smoked paprika 1 tsp
- lemon ½, juiced, plus extra wedges to serve
- runny honey 1 tsp (optional)
- red mullet 2 fillets
- plain flour 1 tbsp
- vegetable oil 2 tbsp
- flat-leaf parsley a handful, finely chopped
- green beans or salad, to serve
Cook the potatoes in a pan of boiling salted water for 10-15 minutes or until tender. Drain and leave to steam-dry.
Meanwhile, toast the almonds in a dry frying pan for 3-4 minutes or until lightly golden and smelling toasted. Tip out and leave to cool for a few minutes, then transfer to a food processor. Peel the garlic and add to the food processor along with the peppers, olive oil, paprika and lemon juice. Blend until smooth, then check for seasoning, adding a dash more lemon juice or paprika if you like, along with some salt and pepper. Add the honey to balance any bitterness in the olive oil, if needed. Tip into a bowl and fold in the warm potatoes. Leave to rest while you cook the red mullet.
Pat the fish fillets dry on kitchen paper and remove any pin bones with tweezers. Season the flour, then use this to dust both sides of the fish – this will help crisp the skin when frying. Heat the vegetable oil in a non-stick frying pan over a medium-high heat and, once hot, carefully lower in the fish, skin-side down. Cook for 3-4 minutes or until crisp. If the fillets start to curl up, gently press them down into the pan using a fish slice. Flip and cook for a further minute before removing from the pan.
Toss most of the parsley into the potato salad, then divide between two plates. Top with the red mullet and the remaining parsley, then serve with green beans or salad.
- kcals 746
- fat 54.8g
- saturates 5.5g
- carbs 31.2g
- sugars 2.7g
- fibre 3.3g
- protein 30.4g
- salt 0.3g