Roasted red mullet with spicy tomato salsa

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