Red mullet with aubergine purée and chilli and garlic oil

Start this recipe by working on the aubergine purée. Preheat the oven to 220°C

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 peel. Put the flesh in a colander, weigh it down with a plate and leave for 1 hour to drain

Take 250g of the aubergine flesh and put it in a food processor with 2 cloves of garlic, the juice of 1/4 lemon, 1/4 tsp ground cumin and 1/2 tbsp tahini. Purée the mixture, slowly adding 50 ml extra virgin 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 filet, 1/4 tbsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat. Add 37 ml olive oil and set aside to cool

To cook the fish, heat the grill to maximum. Fillet 2 red mullets, then season the fillets with salt and pepper. Place them skin-side up on a lightly oiled baking tray or grill-pan and grill on one side only until the fish is just cooked – about 4-6 minutes

To plate, heat the aubergine purée and place a heaped 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 as shown

(Here Bryan Webb's original recipe)