Fillet of Red Mullet Baked with Braised Onion, Tomato and Thyme and Served on a Rosti Potato with a Cream Sauce

• 2 × 450 g (1 lb) red mullet
• vegetable oil
• 4 large

Scale and fillet the red mullet, leaving the skin on, but making sure all the bones have been removed, and place in the refrigerator.

Put a heavy-based pan on a high heat and add just enough vegetable oil to cover the bottom of the pan. Add the onions and stir. Reduce the heat to moderate, place a closefitting lid on the pan and leave to stew for about 5—10 minutes. Take off the lid; th