Red mullet is such a beautiful and underrated fish. I refer to it to guests as a luxury sardine as it’s rich with a unique slightly oily flesh. In France it’s called ‘Bécasse de Mer’ woodcock of the sea for that exact reason and it’s traditional to serve it with its rich livers just like a roast woodcock.

Pickled walnuts have always been a must-have larder ingredient for me, and of late I’ve been using them on occasions instead of capers. The sweetness of the walnut and sharpness of the vinegar matches perfectly with the rich oiliness of the red mullet.

Serves 4

4 red mullet weighing about 160-180g, scaled and cleaned

Sea salt and freshly ground white pepper

A little rapeseed oil for brushing

For the dressing

2-3 pickled walnuts, cut into rough 1/2cm dice

2 spring onions, halved lengthways then finely chopped

1tbls pickled walnut vinegar

1tbls rapeseed oil

 

Method

Pre-heat the oven to 200°C Gas mark 6.

Place the mullet in an oven proof dish, season and brush with a little oil. Bake in the oven for 12-15 minutes until just cooked. Meanwhile mix all of the ingredients together for the dressing and season.

Transfer the red mullet to warmed serving plates and spoon over the dressing.