Red Mullet with Sauce Vierge.

A very simple vegatable sauce that goes well with many things, but it's fresh flavour goes especially well with red mullet and other delicate white fish such as sea bass.

You first need to deseed and skin the tomatoes.

Cut the eye out of the top of the tomatoes and score the bottom with cross.

Drop them into a pan of boiling water for 15- 20 seconds then refresh in a bowl of ice cold water.

Peel off the skins, cut into quarters then deseed and chop.

Finely chop a red onion, a garlic clove and a bunch of herbs - preferabley chervil, dill, basil, chives and tarragon.

Zest and juice a lemon and crush a handfull of coriander seeds in a mortar and pestle.

Season and pan fry the red mullet fillets - this will only take a a minute or two on each side.

While the mullet is cooking warm a small pan of extra virgin olive oil (just enough to cover all the tomatoes, onion and herbs) on a low heat - too much heat will make the oil go bitter.

Add the red onion, garlic, herbs, coriander, lemon zest and juice to the oil and season.

Add the tomatoes last and when warmed through plate and serve with the mullet on top of the sauce.