Red mullet with jewelled wild rice | Jamie magazine

Ingredients

• 4 x 250g whole red mullet, scaled and gutted, from sustainable sources
• ½ a bunch of fresh lemon thyme
• 4 slices of higher-welfare thin-cut smoked pancetta
• olive oil
• JEWELLED WILD RICE
• 300g mixed wild rice
• 1 pomegranate
• ½ a bunch of fresh mint
• ½ a bunch of fresh flat-leaf parsley
• 1 lemon
• extra virgin olive oil
• TAPENADE
• ½ x 295g jar black olives (stone in)
• 1 small clove of garlic
• 1 pinch of dried chilli flakes
• 1 pinch of fennel seeds
• 20g blanched almonds
• 1 sundried tomato