Pan-fried red mullet with clams and peas recipe

Serves 4 Cooking time: 15 mins For the mullet: 4 400g whole red mullet, filleted 2 tbsp olive oil Extra-virgin olive oil, to serve For the clams and peas: 2 tbsp olive oil 1 clove garlic 400g peas, freshly shelled or frozen 400g clams 125ml dry white wine 1 small handful parsley leaves, finely chopped Salt and pepper Season the mullet fillets on both sides. Heat the oil in a frying pan over a medium heat, lay in the fish skin-side down and fry for three minutes. Turn them over and fry for another half a minute, or until the fish is cooked through. Meanwhile, in a saucepan that is large enough to accommodate the clams, heat the oil over a medium heat, add the garlic and fry gently until it starts to go brown. Add the peas, clams and wine, and cook to allow the alcohol to evaporate for a minute. Then add the parsley and some seasoning, cover the pan with a tight-fitting lid and cook the clams for another three minutes. As soon as they are open, take the pan off the heat. Discard any clams that don't open. Spoon the clams in a four large warmed bowls and place the red mullet on top, drizzle with some extra-virgin olive oil. • José Pizarro is formerly the executive chef at Brindisa Tapas Kitchens and will be opening his first solo venture, a tapas and sherry bar called José, in early May