This dish is such a treat. It is so easy to make and is packed with so much flavour. I used red mullet but it also goes beautifully with red snapper.
4 x 150g red mullet fillets, scaled with skin on
Your favourite garlic and herb spice
Sea salt and black pepper
4 whole sweet potatoes, parcooked
1 punnet baby marrows
1 punnet baby tomatoes
1 tin artichokes
2 red onions, sliced
3 garlic cloves, crushed
1 red chilli, chopped
1 handful fresh basil leaves
Pinch of sugar/ xylitol
Preparation 10 minutes
Cooking time 20 minutes
Preheat the oven to 200°C.
Wash and poke holes into the sweet potatoes and parcook them in the microwave. Once cooked through, cover them in olive oil and sea salt and bake for 30 minutes.
Take the fish out of the fridge so it can reach room temperature.
Place a griddle pan on high-heat. Then on a chopping board, slice the baby marrows lengthways. Drain the artichokes and cut them in half. Season the baby marrows with salt, pepper and olive oil and place on the griddle pan. Grill for 3-5 minutes, making sure they don’t burn.
Once the baby marrows are grilled place the artichokes on the griddle pan and repeat the process, they will only need to cook for 2 minutes on each side- make sure they don’t burn.
In a small saucepan, fry the sliced red onion and crushed garlic for 3 minutes. Roughly chop the grilled marrows and place them in the pan with the garlic and onions, and stir. Then add the baby tomatoes, chopped chilli, a pinch of sugar, salt and pepper, and fry for 5 minutes.
Place a large non-stick frying pan on high-heat. Dress a plastic chopping board with 2 tablespoons of olive oil, garlic and herb spice, salt and pepper and coat the fish in it. Make 1cm scores in the fish skin.
Once the pan has heated up, add a drizzle of olive oil, wait 30 seconds then cook the fish skin side down for 5 minutes. Majority of the cooking will be done on the skin side, as this ensures that the skin will be extra crispy.
Wash the basil leaves and place them along with the artichokes in the pan with the veggies, toss and turn the heat right down.
Then turn the fish and cook it for a further 3 minutes, using a skewer pierce the fish to see if it is flakey, if it is turn the heat off.
Take the sweet potatoes out of the oven, then using a potato masher, mash them with the skin on, season with extra virgin olive oil, sea salt and black pepper.
Now everything is ready to dish up, make sure everyone is at the table, as the fish goes cold very quickly. Place the mashed potato on a plate, top with the crispy fish and spoon over the hot salsa.