Easy and dairy free Red Mullet with Cherry and Basil Oil

wotz 4 supper!(EASY AND DAIRY FREE) RED MULLET WITH CHERRY AND BASIL OIL

1. 450g cherry tomatoes, mixture of red and yellow
2. 2tbsp green peppercorns in brine, drained
3. 8 garlic cloves, bruised not peeled
4. Zest and juice of 1 small lemon
5. 75ml basil oil
6. 12x50g red mullet fillets, descaled
7. Small handful fresh basil leaves

-Preheat the oven to 180 degrees celcious (160 degrees celcious fan) mark 4.
-Put the tomatoes in a shallow roasting tin (halve the larger ones) and add
the peppercorns, garlic and lemon zest. Drizzle with half the oil and bake
for 20min.
-Add the fish to the tin and drizzle with the remaining oil. Cook for a further
15-20min until golden and cooked through.
-Pour over the lemon juice, sprinkle with basil leaves, sea salt and pepper.
-Serve with steamed new potatoes.


TIP:Before you get out your purse, ask where the fish comes from and check if
it is from abundant stocks. A good fishmonger will be able to answer all
all your questions and be happy to reassure you. Support your local
fishmonger, if you have one.


ORANGE SALAD TO GO WITH FISH

1. Oranges
2. Oreganum
3. Celery
4. Salt and pepper
5. Vinegar

-Peel oranges then slice it, lay slices on a plate then oreganum and chopped celery
-Season with salt and pepper and drizzle with vinegar and oil.
-Toss and enjoy with fish and potatoes.