Red Mullet Recipe with Romesco Potato Salad | olivemagazine

Ingredients

• 250g new potatoes halved if large
• 50g blanched almonds
• 1 clove garlic
• 200g (drained weight) roasted red peppers from a jar
• 50ml extra-virgin olive oil
• 1 tsp hot smoked paprika
• ½ lemon juiced, plus extra wedges to serve
• 1 tsp (optional) runny honey
• 2 fillets red mullet
• 1 tbsp plain flour
• 2 tbsp vegetable oil
• a handful flat-leaf parsley finely chopped
• green beans or salad to serve