>  Flash Roasted Red Mullet with Lemon & Coriander Paste with a Salsa Rossa

Serves 4

Preheat oven 400ºF/200ºC/Gas 6

4 sheets of TERINEX LOOK POLYESTER FILM approx. 46x46cm

Ingredients

4 Red Mullet approx. 350g (12 oz) each scaled and gutted (Your Fishmonger will do this for you)
Juice and finely grated rind of 2 lemons
150ml (5fl oz) dry white wine
4 good tbls chopped coriander
4 spring onions finely chopped
2 medium carrots, peeled and julienne
2 sticks of celery julienne
1 medium leek cut into fine rings
1 small sweet potato cut into julienne

Salsa ingredients

1 red pepper
4 ripe fresh tomatoes, skinned and chopped 10ml (2tsps) olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic crushed
1 tsp fresh marjoram leaves, chopped

Method

1. Salsa - grill the red pepper until the skin turns black then peel. Chop finely. Put pepper and all the rest of the salsa ingredients into a pan and simmer for 10 mins. Leave to one side to cool.
2. Divide the vegetables between the 4 sheets of TERINEX LOOK POLYESTER FILM
3. Score the top of the fish diagonally and place each on top of the vegetables
4. Mix the lemon juice, rind, coriander, white wine and seasoning together. Spoon the mix over the top of the fish and gently push some of the coriander into the cuts.
5. Wrap the fish up into loose parcels but making sure they are sealed, then put each parcel into a large enough roasting tin to take all 4.
6. Bake in the oven for 10 mins.
7. Carefully open parcels and leave to stand for no more than 1 min
8. Using a spatula carefully remove the fish from the parcels with the vegetables and place onto warmed plates.
9. Serve with seasonal vegetables or salad and some salsa