Name: Roast Grey Sea Mullet
Ingredients: 1 tb Olive oil; 115 g Onions; sliced; 1 Clove garlic; crushed; 900 g Ripe tomatoes; peeled; Salt and freshly ground black pepper; Sugar; 1 tb Freshly chopped mint or torn basil; Grey sea mullet with; ; skin on; Extra virgin olive oil; Salt and freshly ground white pepper; Flat leaf parsley or chervil leaves

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		A, Year, At, Ballymaloe	6	servings

INGREDIENTS

1	tb	Olive oil
115	g	Onions; sliced
1		Clove garlic; crushed
900	g	Ripe tomatoes; peeled
		Salt and freshly ground black pepper
		Sugar
1	tb	Freshly chopped mint or torn basil
		Grey sea mullet with
		; skin on
		Extra virgin olive oil
		Salt and freshly ground white pepper
		Flat leaf parsley or chervil leaves

INSTRUCTIONS

TOMATO FONDUE
GARNISH
Tomato fondue: Heat the oil in a non-reactive saucepan. Add the sliced
onions and garlic, toss until coated and cook, covered on a low heat until
soft. It is vital that the onions are completely soft before the tomatoes
are added. Slice the fresh or tinned tomatoes and add to the pan with all
the juices. Season with salt, pepper and sugar. Add a generous sprinkling
of chopped mint or torn basil. Cook, uncovered for 10-20 minutes or more,
or until the tomato softens.
Preheat the oven to 230C/450F/gas 8.
Score the fish skin quite deeply to prevent it from curling. Heat a thin
film of extra virgin olive oil in a non-stick pan to just before smoking
point. Season the fillets and place skin-side down in the pan until a nice
crust forms. Turn the fillets over and complete cooking skin-side up in the
oven.
To serve to a piece of roast fish skin-side uppermost on a hot plate.
Garnish the plate with two dollops each of tomato fondue. Sprinkle with
flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil
and serve immediately because the skin loses its crispness quite quickly.
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