Ingredients

The following ingredients have 4 Servings
  • 600g desiree potatoes, peeled, cut into 1.5cm cubes
  • 1/4 cup (60ml) olive oil, plus extra for fish
  • 1 small onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Pinch of dried chilli flakes
  • 1/2 teaspoon smoked paprika (pimenton)
  • 400g canned chopped tomatoes
  • 12 small (50g each) red mullet fillets
  • Flat-leaf parsley leaves, to serve

Instruction

  • Cook potato in simmering salted water for 8-10 minutes until just tender. Drain well, then cool and dry on paper towel.
  • Heat 1 tablespoon oil in a non-stick frypan over medium-low heat and cook onion for about 5 minutes or until soft. Add garlic, chilli, paprika and tomatoes, and cook for 10 minutes or until thickened.
  • Meanwhile, heat remaining 2 tablespoons oil in another frypan over medium heat. Fry potato for 5-8 minutes until golden and crisp. Keep warm while you quickly cook mullet in a little extra oil, in batches if necessary, for 30 seconds on each side or until skin is crisp and fish is just cooked.
  • Toss potato with sea salt, and arrange fish on potatoes. Spoon over sauce, scatter with parsley and serve at once.