Red Mullet with Rouille from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• juice of ½ lemon
• 3 large garlic cloves
• 100 ml sunflower oil
• 50 ml virgin olive oil
• lemon wedges, for squeezing over the fish (optional)
• a good pinch of saffron threads
• 2 large free-range egg yolks
• 6 anchovy fillets in olive oil, drained
• 3 tablespoons tomato ketchup
• 2 teaspoons harissa paste
• 1 tablespoon olive oil
• 2 slices of fresh baguette
• 1 tablespoon plain flour
• 2 ripe beef tomatoes
• flaked sea salt and ground black pepper
• 2 red mullet fillets, scaled
• sunflower oil