Name: Roasted red mullet with spicy tomato salsa
Yield: Serves 4
Cuisine: India
Ingredients: 100 g red onions, thinly sliced; 100 ml vegetable or mild olive oil; 1/2 tsp fennel seeds; 1/2 tsp coriander seeds; 1/2 tsp black peppercorns; salt; 4-6 garlic cloves, thinly sliced; 1 tsp red chilli flakes; 4 red mullet fillets, each weighing 160 g, scaled and pin-boned; 250 g ripe tomatoes, deseeded and sliced; 1-2 thin green chillies, deseeded if you like, finely chopped; 1 tsp chaat masala; caster sugar, to taste; 4-6 sprigs of coriander, leaves picked and chopped; 80 ml olive oil; 3 unwaxed lemons, zest finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Once, when I was in France, I ate an amazing fish à la grenobloise, with lemon segments and capers. I thought it would be so nice to spice the recipe up, but not too much because red mullet is a delicate fish. You could use grapefruit segments instead of lemon here, if you prefer; there’s nothing better than wedges of citrus with a fresh tomato salsa. The lovely sweet-sharp-sour quality from the chaat masala in the salsa is delicious with the red mullet, giving it an amazing je ne sais q