Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C/Gas mark 7. Prick an aubergine several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then scoop out the flesh with a spoon. Put in a colander, weigh it down with a plate and leave for 1 hour to drain.
Take 150 g of the aubergine flesh and put it in a food processor with 1 clove of garlic, the juice of 1/8 lemon, 1/4 tsp ground cumin and 1/4 tbsp tahini. Purée the mixture, slowly adding 25 ml olive oil, then taste and adjust the seasoning
To make the chilli and garlic oil, finely chop 2 cloves of garlic and put it in a saucepan with 1 anchovy, 1/4 tsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat.
Add 30 ml olive oil and set aside to cool
Fillet 2 red mullets, then season the fillets with salt and pepper. Place them skin-side down on a lightly oiled grill-pan and grill on one side only until the fish is just cooked – about 2-3 minutes
To plate, heat the aubergine purée and place a spoonful on each serving plate. Mix some chopped parsley into the chilli and garlic oil and pour a little around the aubergine purée. Sit the cooked fish on top and serve
(Here Bryan Webb's original recipe)
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