4 red mullet, approximately 350 g (12 oz) each in weight, scaled and cleaned
Maldon salt and freshly ground black pepper
2 lemons, thinly sliced
60 ml (2 fl oz) olive oil
50 g (2 oz) salted capers, rinsed of salt, soaked in water and squeezed dry
50 g (2 oz) Niçoise olives, stones removed but kept whole
400 g (14 oz) ripe cherry vine tomatoes, seeds and juices removed and torn roughly into pieces
1 bunch fresh marjoram, leaves picked from stalks
3 garlic cloves, peeled and finely chopped
75 ml (2.1/2 fl oz) white wine
For four
Preheat the oven to 150°C/300°F/Gas 2.
Season the cavity and the outside of each fish and put 2 slices of lemon inside. Gently heat a roasting pan large enough to contain the fish then brush the surface with olive oil. Place the fish carefully in the pan. Heat over a low heat for 1 minute, just to sear the skin.
Do not turn the fish over as the skin is very thin and it will tear. Roast in the preheated oven for 10 minutes. Remove from the oven and return to the heat. Add the capers, olives, tomatoes, fresh marjoram and finally the garlic. Pour a little olive oil over the fish and a few drops of white wine. Serve with the juices from the pan.