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.

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Ingredients

For the courgette pesto

4 courgettes, peeled and diced
1 clove Garlic, roughly chopped
1/2 tbsp grated Parmesan
5 basil leaves, shredded
1 tbsp toasted pine nuts
50ml Olive oil

For the black olive oil

1kg black olives, dried for 24 hours in a low oven
100ml Olive oil

For the courgette salad

3 courgettes
1/2 clove Garlic, crushed
1 red chilli, finely chopped
1/2 lemon, juice only
50ml Olive oil

For the mullet

4 fillets Red mullet
sprig Rosemary
100g flaked Almonds
1 punnet shiso cress, to serve

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