Crispy-skin mullet and banana prawns with zucchini and olive salad and smoked tomato sauce

Serves: 4

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients

Smoked tomato sauce

• 2 cloves garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 500g Roma tomatoes, diced
• 1 tablespoon smoked paprika
• Salt and freshly ground black pepper, to taste

Zucchini and olive salad

• 4 zucchinis (about 15cm long)
• ½ cup seedless kalamata or other black olives, roughly chopped
• ¼ cup fresh dill leaves
• ¼ cup flat-leaf parsley leaves
• ½ small red onion, finely sliced
• 1 teaspoon Dijon mustard
• 50mL lemon juice
• 100mL extra-virgin olive oil

Crispy-skin mullet and banana prawns

• 4 mullet fillets (each about 150g), skin on
• 8 large banana prawns, peeled, deveined, tails left on
• 2 tablespoons vegetable oil
• Salt, to season

To serve

• 4 serves of crusty bread or steamed new potatoes (optional)

Method

Smoked tomato sauce

1. Heat the extra-virgin olive oil in a saucepan over a medium heat.
2. Add the whole garlic cloves and cook until lightly golden and fragrant.
3. Add the diced Roma tomatoes and reduce the heat to a gentle simmer.
4. Cook for 20 to 30 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
5. Stir through the smoked paprika and season with salt and freshly ground black pepper.
6. Blend until smooth using a stick blender. Keep warm or refrigerate until required.

Zucchini and olive salad

1. Trim the ends from the zucchinis.
2. Using a vegetable peeler or mandolin, slice the zucchinis into long ribbons.
3. Place the zucchini ribbons, olives, dill, parsley and red onion into a large mixing bowl.
4. Whisk together the Dijon mustard, lemon juice and extra-virgin olive oil until well combined.
5. Set the dressing aside until ready to serve.

Crispy-skin mullet and banana prawns

1. Pat the mullet fillets dry with paper towel and season the skin side with salt.
2. Heat the vegetable oil in a large heavy-based frying pan over a medium-high heat.
3. Place the mullet fillets skin-side down and cook until the skin is crisp and golden.
4. Turn the fillets over and cook for a further 2 to 3 minutes, or until just cooked through.
5. Transfer the fish to a warm plate.
6. Using the same pan, cook the banana prawns until just cooked through.
7. Serve immediately, while the mullet skin is crispy and the prawns are hot.

To serve

1. Pour the dressing over the zucchini and olive salad and gently toss to combine.
2. Spoon the smoked tomato sauce onto 4 serving plates.
3. Place 1 crispy-skin mullet fillet and 2 banana prawns onto each plate.
4. Top with the zucchini and olive salad.
5. Accompany with crusty bread or steamed new potatoes if desired.

Leftover ideas

• Flake any leftover mullet and use it to make fish tacos or wraps with the remaining zucchini and olive salad.
• Toss leftover prawns and salad through cooked pasta or rice.
• Refrigerate the smoked tomato sauce (for up to 3 days) and use it as pasta sauce or pizza base, or serve it with grilled vegetables.