Red mullet with cherry tomatoes and basil oil

Serves: 6

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 450 gram(s) (1lb) cherry tomatoes, mixture of red and yellow
• 2 tablespoon(s) green peppercorns in brine, drained
• 8  garlic cloves, bruised not peeled
• Zest and juice of 1 small lemon
• 75 ml basil oil
• 12  x 50g red mullet fillets, descaled
• 1 small handful fresh basil leaves

Method

1. Preheat the oven to 180ºC (160ºC fan) mark 4. Put the tomatoes in a shallow roasting tin (halve the larger ones) and add the peppercorns, garlic and lemon zest. Drizzle with half the oil and bake for 20min.
2. Add the fish to the tin and drizzle with the remaining oil. Cook for a further 15-20min until golden and cooked through.
3. Pour over the lemon juice, sprinkle with basil leaves, sea salt and pepper. Serve with steamed new potatoes.

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