Ingredients

• 200g/7oz passata
• pinch salt
• pinch sugar
• pinch chilli flakes
• 1 lime
• juice only
• ½ small bunch rocket
• ½ small watercress
• 20g/¾oz mizuna leaves
• 1 small fennel bulb
• thinly sliced on a mandolin and placed in ice-cold water
• 3 tbsp olive oil
• 1 lemon
• juice only
• 2 tbsp olive oil
• 2 fillets red mullet
• skin on
• pin boned
• ½ block feta
• frozen

Directions

• For the tomato and chilli sauce
• put the passata in a medium saucepan
• add the salt
• sugar and chilli flakes. Reduce by half and set aside. When cool
• season with the lime juice
• to taste.
• For the fennel and rocket salad
• put the rocket
• watercress
• mizuna and drained slices of fennel in a bowl.
• In a separate bowl
• combine the oil
• lemon juice
• salt and pepper. Just before serving toss the leaves in the dressing.
• For the red mullet
• heat the oil in a frying pan. Once hot
• add the fish skin-side down and cook for 1-2 minutes on each side.
• To serve
• pour a pool of the sauce in the centre of each serving plate. Top with the fish and then the salad. Grate the frozen feta over.