1 red mullet fillet
½ orange, juice only
5 plum tomatoes, chopped
1 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
3 tbsp caster sugar
1 orange, peeled, thinly sliced
1 lime, peeled, thinly sliced
1 lemon, peeled, thinly sliced
2 tbsp flaked almonds, toasted, to serve
For the mullet, heat half the butter in a frying pan over a medium heat until foaming. Sear the mullet fillet, skin side down, for 4-5 minutes. Turn the fillet over, pour over the orange juice and cook for a further 3-4 minutes or until the fish is cooked through. Remove the mullet from the pan and set aside.
Heat the remaining butter in the frying pan used to cook the mullet until foaming. Stir in the chopped tomatoes and fresh herbs and simmer gently while you make the confit fruits.
Meanwhile, for the confit fruits, heat the sugar and 120ml/4fl oz water in a saucepan until boiling and simmer until the volume of the liquid has reduced by a third. Add the fruit slices and cook for five minutes, then remove from the pan with a slotted spoon.
To serve, place the mullet onto a serving plate, pour over the tomato and herb sauce and sprinkle over the flaked almonds. Serve the confit fruits alongside.
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