This dish is perfect for summer. The peperonata also works with white fish, chicken or by itself on bruschetta. If you can't get mullet you could use sea bass or sea bream instead.
● 4 mullet fillets, scaled and pin-boned (your fishmonger can do this)
● 3 Desiree potatoes, peeled and finely sliced to ¼ inch rounds
● 2 white onions, sliced
● 20ml olive oil
● 30g caster sugar
● 1 tbsp thyme, picked leaves
● 1 tbsp parsley, finely chopped
● 1 red pepper, sliced
● 1 yellow pepper, sliced
● 2 banana shallots, chopped
● 2 garlic clove, chopped
● Olive oil
● 1 tbsp tiny capers
● 1 tbsp raisins
● 1 tsp caster sugar
● Zest of 1 lemon
● 2 tbsp flat leaf parsley, finely chopped
● ¼ bunch dill, finely chopped
● 300g sour cream
● Juice of 1 lemon
● 20ml olive oil
For the potatoes:
● Preheat oven to 180˚C.
● Soften the sliced onion in the olive oil on a medium heat until transparent. Turn the heat to low and cook until caramelised and golden brown.
● Raise the heat to medium, add the sliced potatoes, stir and cook until lightly coloured. Add the parsley and picked thyme. Season well.
● Empty into an gratin or baking dish and spread out evenly. Bake for approximately 30 minutes until the potatoes are golden and cooked through.
For the peperonata:
● Cook the the garlic and shallots with a touch of olive oil in a covered pan on a medium heat until soft. Allow to cool.
● Fry the peppers until soft and allow to cool.
● Combine the peppers, garlic and shallots and add the capers, raisins, sugar, zest and parsley.
For the dill sour cream:
● Combine all the ingredients and season.
For the mullet fillets:
● Season and fry for 2-3 minutes skin-side down until crisp. Turn over and finish for a further 2-3 minutes or until cooked through.
● To serve, place some potatoes alongside a large spoonful of peperonata on each plate. Carefully lay a fish fillet on top of the peperonata. Top with a dollop of dill sour cream and drizzle olive oil around the outside. Sprinkle with fresh chopped parsley if desired.