Quick bite: Red mullet with sprouting broccoli

Cooking time: 40mins. Serves: Two.

You’ll need

• 2 red mullets, filleted, and pin boned
• Olive oil
• Unsalted butter
• 10 stems purple sprouting broccoli
• Kale sprouts
• Handful of wild garlic leaves
• For dressing
• 300ml fish stock
• 50ml sweet white wine
• 50g pine nuts
• 50g golden raisins soaked in dessert wine
• 1 shallot
• Zest of 1 lemon
• Squeeze lemon juice or splash sherry vinegar
• Extra virgin olive oil
• For herb crumb
• 1 slice stale bread
• 1 tspn chopped wild Garlic (or 1 clove garlic
• Olive Oil
• Zest of half a lemon

Method

To make the dressing, toast the pine nuts in dry frying pan until golden. Fry shallots in oil and butter with a pinch of salt until caramelised. Mix nuts, raisins and shallots in a bowl.

Reduce fish stock by half, add dessert wine, reduce by half again. Add zest and squeeze of lemon juice, season with salt and pepper. Keep warm.

For the crumb, blitz stale bread, chop wild garlic, add to mix, season with salt and pepper and coat in olive oil. Bake at 200C for 5-10 mins until crispy. Leave to cool.

In a steamer lay a carpet of wild garlic leaves, add broccoli, season, and steam until tender. Add the kale and steam for five mins.

Make sure fish skin is dry, season both sides, add skin-side-down to a pan with olive oil. Fry for a few mins, remove from heat and turn over – the residual heat will cook the skinless side. Add a little butter and baste.

Mix broccoli with the nuts, raisins and shallots, and drizzle with warm dressing. Place the fish on top and scatter the crumbs around the plate.

Thanks to angelalangford.com/blog for the recipe.