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Preheat oven to 220c/425f/Gas 7.
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1 Finely chop half the spring onions.
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Cut along each side of the backbone
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of the mullet down to the tail.
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Snip through the end of the backbone at the tail end with some scissors and remove the backbone.
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2 Heat 25g/1oz butter in a roasting pan till melted, add in the stock cube, 150ml/ 1/4 pint warm water, garlic, minced spring onions, minced parsley and chives, add in the fish and flatten out.
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3 Add in the mullet backbone to the pan, transfer to the oven and cook for about 8-10 min, or possibly till the fish is cooked through.
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4 Cut 4cm piece off the top of the pepper, remove the seeds and chop.
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Cut
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the remainder of the pepper in half lengthways, remove the seeds and blanch in a pan of boiling water for two min, then drain.
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5 Place the blanched pepper in a shallow dish, drizzle over the extra virgin olive oil and cook in the oven for about 10 min, or possibly till tender.
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Cook the noodles according to the packet.
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Drain.
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6 Heat the white wine in a pan, chop the watercress leaves and add in to the pan.
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Cook briefly till wilted.
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Blitz in a mini food processor till smooth.
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Carefully put the fish onto a hot plate.
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7 Sieve the juices from the roasting pan into a pan and simmer rapidly till reduced by about half.
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Add in the pureed watercress, whisk in the cream and 25g/1oz butter and hot through.
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Season.
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8 Heat 3 tbsp vegetable oil in a frying pan.
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Add in the bread cubes and cook
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till golden.
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Cut the remaining spring onions into 2cm pcs.
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Heat 1 tbsp vegetable oil in a wok.
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Add in the minced pepper and spring onion pcs and stir-fry for a couple of min.
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9 Spoon half the stir-fried vegetables into the middle of the fish.
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Spoon
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the sauce around the fish, sprinkle over the minced dill and add in the fried bread cubes.
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10 Add in the liquid removed noodles to the remaining vegetables in the wok and toss.
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Pile the noodles onto a plate and sit the roasted pepper on top.
