Red Mullet with Green Tomato Chutney and Grilled Vegetables

Season red mullet fillets with salt, season with pepper and roast in olive oil in a coated frying pan. First on the skin side until the skin is crispy, then turn to the other side and finish roasting briefly on the meat side. This takes about 4 min, as the fish should still be slightly glazed and not cooked through. Season with lime juice, add the butter as well as the thyme to the frying pan and fry once.

Tomato chutney: For the tomato chutney, which is best prepared 2-3 days in advance, score the tomatoes crosswise, blanch (scald) with boiling hot water, rinse and peel. Remove the seeds and dice. Weigh and then use enough of the jelling sugar to make one part sugar for every three parts tomatoes. Finely dice the chili peppers and the shallot, sauté in olive oil and extinguish with balsamic vinegar. Add the tomatoes and sugar, stir well and then mix with the remaining ingredients. Bring to a boil and bubble for two to three minutes according to jelling sugar usage instructions. Cool in the refrigerator and infuse.

Arrange the roasted red mullet fillets on white plates, add the green tomato chutney and serve with grilled vegetables.

Grilled vegetables: Cut the peppers in half, remove the seeds, brush with olive oil, season with salt, season with pepper and roast in the oven at 150 °C for half an hour.

Tip: Zucchini are

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