- 4 x 350g red mullet, scaled and gutted
- small bunch tarragon, leaves roughly chopped
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 100g diced pancetta
- Pancetta or smoked bacon
- 1 red onion, thinly sliced
- 2 tbsp balsamic vinegar
Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side.
Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften.
Arrange the fish on top and drizzle with the vinegar.
Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.