Red mullet

There was an abundance of red mullet in Ward’s this morning but only two of us to eat it. So I got the biggest one they had along with a packet of wild garlic.

Back home in the evening I parboiled 4 potatoes, cut them into rounds and set them to fry in olive oil.

The oven went on high and I laid each fillet of fish on thin layer of sliced red onion and tomatoes. Some pine nuts were scattered along with a few leaves of wild garlic.

The rest of the wild garlic was wilted in a pan with a good hunk of butter.

Once all on the plate it was very good. We listened to the ragged blues of Bessie Smith.

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