red mullet with pomegranate

Serves 4

Preparation time 15 minutes

Cooking time 8 minutes

8 large red mullet fillets, about 75 g (3 oz) each

8 rosemary sprigs

finely grated rind and juice of 1 lime

2 teaspoons clear honey

2 tablespoons olive oil

seeds of 1 pomegranate

salt and pepper

Use a sharp knife to make several shallow diagonal cuts through the fish fillets.

Arrange the rosemary sprigs in a layer across the bottom of a shallow ovenproof dish and place the fillets, skin-side up, on top.

Mix together the lime rind and juice, honey, olive oil and a little salt and pepper in a small bowl, and brush over the fish. Place the ovenproof dish on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook the fillets for about 8 minutes until cooked through. (Test by piercing the thickest area of the flesh with the tip of a knife – the flesh should flake easily.) Scatter the pomegranate seeds into the dish to serve.

For a couscous salad to serve as an accompaniment, put 250 g (8 oz) instant couscous in a heatproof bowl and add 300 ml (½ pint) hot chicken or vegetable stock. Cover and leave to stand for about 10 minutes until the couscous has plumped up and absorbed the stock. Leave to cool, then fluff up the grains with a fork and stir in 2 tablespoons chopped mint, 2 tablespoons chopped parsley, 50 g (2 oz) chopped shelled pistachio nuts, 50 g (2 oz) raisins, 2 tablespoons olive oil and 1 tablespoon white wine vinegar. Season to taste with salt and pepper.