Red mullet with almond courgette pesto

Method

1. For the courgette pesto: heat a little olive oil in a frying and cook the courgette for 2 minutes. Take off the heat, add the garlic, parmesan, pine nuts, olive oil and basil. Using a blender, combine to a smooth paste. Season and add more oil if the paste is too dry.

2. For the black olive oil: blend the olives with the oil and pass through a sieve.

3. For the courgette salad: slice the courgettes on a mandolin and put in a bowl with the garlic, chilli, lemon juice, seasoning and oil. Season and mix well.

4. For the mullet: chop the rosemary and add to the almonds. Press the red mullet skin side down onto the almonds. Heat a little olive oil in a frying pan and cook the mullet, still skin side down for 2 minutes. Flip over and cook for a further 2 minutes.

5. To serve, spoon the pesto onto a plate, arrange the courgette salad to one side and put the red mullet on top. Finish with shiso cress and black olive oil.