Grilled red mullet on toast with tomato pickle

Method

1. For the tomato pickle, warm 1 teaspoon of oil 
in a pan over a medium heat. Cook the onion until it starts to soften. Add the garlic and cook for a further minute. Meanwhile, toast the cumin seeds in a small dry frying pan until fragrant.
2. Transfer the toasted cumin seeds into the pan with the onion and garlic, then add the chilli, saffron and lemon zest; and cook for 1 minute.
3. Into the same pan, add the chopped tomatoes and cook for 10 minutes. Then add the sugar and wine vinegar and cook for about 20 minutes, until the mixture reaches a ‘jammy’ consistency.
4. For the fish, preheat the grill to a medium-high heat. Brush the fish skin with 1 teaspoon of the oil and lay, skin-side up, on the grill tray with the cherry tomatoes. Grill for 4 minutes or until the fish is just cooked through (the flesh should no longer be translucent).
5. To serve, toast the bread and place each slice on a warmed plate. Spoon 2 tablespoons of tomato pickle onto the toast, and top with the grilled fish and tomatoes. Add the remaining teaspoon of oil to the grill tray and mix with the fish and tomato juices to make a dressing, then drizzle over
 the fish. Finish with a handful of rocket leaves, and serve.

Tip: a 400g can of canned tomatoes also works in this pickle, instead of fresh tomatoes. Reduce the amount of sugar to 25g and red wine vinegar to 60ml. If you make spare pickle, keep it in the fridge and use within 4 weeks.