Baked Red Mullet with Oven-Roast Vegetables | Greendale Farm Shop

Ingredients

• 4 Red Mullet fillets , approximately 225g each
• 1 Lemon , zested, then cut in half and juiced for the veg (see below)
• 1 tbsp Green Olives (stone-free), drained and sliced into rings
• 2 large cloves Garlic , peeled and finely sliced
• 500g Cherry or Baby Plum Tomatoes, washed and halved
• 1 Yellow Pepper, washed, trimmed, de-seeded and cut into bite-sized pieces
• 1 Red Pepper , washed, trimmed, de-seeded and cut into bite-sized pieces
• 1 medium Courgette , washed, trimmed and sliced into 0.5cm ‘coins’
• 3 cloves Garlic, peeled and finely sliced
• The juice from the Lemon used for the fish (see above)
• Light Olive Oil
• Sea Salt and freshly ground Black Pepper
• Small bunch of Flat-Leaf Parsley , washed, leaves picked and roughly chopped