Red mullet with rosemary
and black olive butter

3 tbs olive oil

3 sprigs rosemary

1 garlic clove

50g black olives, pitted

1 tbs capers

2 anchovy fillets

½ tsp brandy

50g butter, softened

3 tbs flat leaf parsley, chopped

8 red mullet fillets, pinboned

½ lemon

In a small pan and on a very low heat, warm the olive oil and add the rosemary. Cook for 15 mins until the oil is infused, then take the rosemary sprigs out of the pan and strip the leaves onto a chopping board. Chop the leaves. Set aside the oil.
In a small food processor or pestle and mortar, add the garlic, olives, capers, anchovies and 1 tbs of the infused oil and whizz or crush until the mixture resembles a rough paste
Decant the mixture to a medium sized bowl, then add the brandy and the chopped rosemary leaves. Season, then fold in the butter and chopped parsley
Season the red mullet fillets and drizzle with the remaining 2 tbs rosemary-infused oil
Heat a non-stick frying pan over a high heat. Place the fillets skin-side down for 3 mins, then flip and cook for a further 2 mins. Take the fillets out of the pan and keep warm
In the same pan, add the olive butter and melt until bubbling, then add a squeeze of lemon and stir
Serve by spooning the melted butter over the fillets and complement with a fresh green salad and new potatoes

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