Serves 4

Ingredients
8 fillets of red mullet
2 tbsps flour
2-3 tbsps of olive oil
250g zucchini
1 onion
Half a lemon
Salt and pepper

Method

Fillet four mullets or ask the fishmonger to fillet them for you.

Place two or three tablespoons of extra virgin olive oil in a frying pan. Flour the red mullet fillets and add to the frying pan together with a pinch of salt.

Add the juice of half a lemon and turn off the heat once the juice evaporates.

Meanwhile, boil the zucchini with the onion and season with salt and pepper.

Place on a plate together with the mixture and add some lemon peel threads.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.