Seared Red Mullet With Sweet Pepper Dressing

1. 1

   For the dressing, liquidise the red peppers until smooth.

2. 2

   tip the puree into a fine meshed sieve placed over a bowl and gently shake out as much juice as possible.

3. 3

   You sould be left with about 450ml of juice.

4. 4

   Put this into a pan and boil until it has reduced to 25ml.

5. 5

   It needs to be deep red and exceedingly concentrated.

6. 6

   Meanwhile, boil the sherry vinegar until reduced to 1 tablespoon and pre-heat the grill to high.

7. 7

   Grill the medium peppers, turning them, until they are black all over.

8. 8

   leave to cool, then peel off the skin.

9. 9

   leave the stalk on but remove the seeds by making a small cut and scrape them out with a teaspoon.

10. 10

    brush with a little olive oil and season with salt.

11. 11

    Stir the reduced sherry vinegar, a pinch of salt and some black pepper into the reduced pepper juice and keep warm.

12. 12

    Heat a heavy based fry pan until smoking hot.

13. 13

    Brush the fish fillets on both sides with lots of olive oil and season with a little salt.

14. 14

    Put them in the pan, skin side down, and cook for 1 1/2 minutes, then turn over and cook for a further 1 1/2 minutes.

15. 15

    Place the fillets on 4 warmed plates, spoon the red pepper juice round the fish on the plate, then put your thumb over the top of a bottle of extra virgin olive oil.

16. 16

    Finish with some flakes of sea salt and ground black pepper, and garnish with the parsley sprigs.

* Per serving · 4 servings · Values may vary.