The vibrant combination of the red mullet and green vegetables makes this a lovely light spring starter or main course. You can use whatever vegetables you can get hold of and you could even add a few spears of thin sprue asparagus or samphire.
4 or 8 fillets of red mullet, scaled and boned
1tbsp olive oil
50g podded weight of peas, cooked
50-60g podded weight of young broad beans
8 baby leeks or spring onions, cooked
2tbsp white wine
120g butter, cubed
Salt and freshly ground black pepper
Preheat the oven to 175C/gas mark 4. Place the red mullet fillets on a baking tray, skin-side up, season and then brush with olive oil.
Bake in the oven for 4-5 minutes until just cooked. Meanwhile, place the wine in a saucepan and simmer until it has almost evaporated, then remove it from the heat and whisk in the butter until it has emulsified.
Reheat the vegetables in a little water, drain and mix with the sauce.
Season to taste, spoon on to serving plates and then place the red mullet on top. Serve immediately.