Red Mullet with Tabbouleh

Before starting this Red Mullet with Tabbouleh recipe, make sure you have organised all the necessary ingredients.

In a mixing bowl, moisten the semolina with chicken stock.

Stir and set aside.

Add the olive oil and reserve for 15 minutes, until it has absorbed all the liquid.

In the meantime, cut the peppers, tomatoes, ...

... cucumber and spring onions into a brunoise.

Add the vegetables to the semolina...

... and pour the lemon juice. Refrigerate for 2 hours, stirring at regular intervals.

Thinly slice the mint and basil leaves. Keep the best looking basil leaves for later.

Add the chopped herbs to the tabbouleh preparation. Adjust the seasoning if needed.

Dress the red mullets...

... and fillet them.

Remove the bones, using fish bone tweezers.

Make an incision in the skin with a sharp knife. This will avoid the fillets curling during cooking.

Heat a dash of olive oil in a non-stick frying pan.

When the pan is really hot, cook the skin side of the fillets first. Searing the fillets will make the skin crunchy and will prevent it from sticking to the pan. Season to taste.

Flip the fillets and continue cooking for a few seconds. Season with salt.

In the centre of each plate, place the tabbouleh in a stainless steel deep ring. Press to make it compact.

Gently remove the ring.

Place one or two red mullet fillets (according to their size) on top. Garnish with a basil leave, slightly oiled for a shiny appearance. This tabbouleh recipe should be served cold.