Red mullet fillets with zucchini, tomato and pecorino

METHOD

1. Remove fillets from the fridge 20 minutes before cooking. Remove any small bones from the fillets using a pair of fish tweezers, cover and set aside in a cool place to come to room temperature. Dust fillets lightly with flour, shaking off any excess.
2. Heat a frying pan over a medium heat, add a little oil and, when hot, cook fillets skin-side down until almost cooked through; press down gently with an egg lift to stop them from curling. Turn and cook on the other side for a few seconds; then remove from pan and set aside. Add onion to the same pan, fry until soft and lightly coloured. Add zucchini then garlic, tomatoes and salt and cook for a further 2 minutes.
3. Place fish fillets on top of zucchini and tomato, sprinkle with grated pecorino and cover for a minute until cheese melts.

Warm potato and onion salad

1. Cook the potatoes, in their skins, in boiling salted water for about 30 minutes, until a wooden skewer can be inserted without any resistance. Using a slotted spoon, remove from the water and place in a strainer to drain.
2. When cold enough to handle, peel and cut into 1cm-thick slices. Place on a serving platter, overlapping slightly.
3. Heat a frying pan, add oil and, when hot, add onions and salt. Cook over a low-medium heat until well coloured and very soft, about 15 minutes, stirring occasionally. Add the beer, increase heat and boil until most of the liquid evaporates, stirring constantly. Add salt and pepper.
4. Pour over the potatoes. Tear parsley leaves over the top and serve.