Sandwiches of yellow-eye mullet stuffed with pines nuts and raisins, served with marinated zucchini

Ingredients

• 8 fillets of Yellow-Eye mullet, pin-boned and skin-on
• ½ brown onion
• 1 clove garlic
• 1 cup coarse fresh breadcrumbs (we’ve used sourdough)
• ¼ cup pine nuts
• 1/3 cup raisins
• zest of 1 lemon
• ¼ cup chopped parsley
• 2 zucchini
• olive oil
• 2 tbs red wine vinegar
• ¼ cup mint leaves, chopped roughly
• salt and pepper
• 12x 15cm lengths of brown string