Michel Roux's Pan-Fried Red Mullet with Parma Ham, Piquillo Peppers, and Basil Recipe | Food Network

Ingredients

• For the Red Mullet:
• 4 small red mullet, cleaned and butterflied (ask your fishmonger to do this)
• 12 large basil leaves
• 4 thin slices Parma ham
• For the Tomato Relish:
• 8 large tomatoes
• 2 tbsp malt vinegar
• 1 tbsp of tomato paste
• 2 tbsp muscovado sugar
• 1 pinch of chilli powder
• 3 shallots, peeled and chopped
• 100g jarred piquillo peppers, drained and chopped
• 1 tbsp each of mint and coriander, roughly chopped