Red mullet, aubergine and chilli and garlic oil Recipe

Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C/Gas mark 7. Prick an aubergine several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then scoop out the flesh with a spoon. Put in a colander, weigh it down with a plate and leave for 1 hour to drain.

Take 150 g of the aubergine flesh and put it in a food processor with 1 clove of garlic, the juice of 1/8 lemon, 1/4 tsp ground cumin and 1/4 tbsp tahini. Purée the mixture, slowly adding 25 ml olive oil, then taste and adjust the seasoning

To make the chilli and garlic oil, finely chop 2 cloves of garlic and put it in a saucepan with 1 anchovy,  1/4 tsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat. 

Add 30 ml olive oil and set aside to cool

Fillet 2 red mullets, then season the fillets with salt and pepper. Place them skin-side down on a lightly oiled grill-pan and grill on one side only until the fish is just cooked – about 2-3 minutes 

To plate, heat the aubergine purée and place a spoonful on each serving plate. Mix some chopped parsley into the chilli and garlic oil and pour a little around the aubergine purée. Sit the cooked fish on top and serve

(Here Bryan Webb's original recipe)

from simple food, looking good
Red mullet, aubergine and chilli and garlic oil Recipe

from Sweet Cake

Red mullet, aubergine and chilli and garlic oil Recipe https://sweetteabiscuits.blogspot.com/2020/09/red-mullet-aubergine-and-chilli-and.html