Mediterranean Mullet

Remove the beans from the pods and cook in boiling water for 10 minutes. Refresh in cold water and slip the beans out of their skins.

Rinse the basil and shake dry. Remove the leaves from the stems and slice into strips, reserving a few whole leaves to garnish.

Blanch the tomatoes for a few seconds. Immerse in cold water. Remove the skins, quarter and deseed. Chop and season lightly with salt and pepper.

Rinse the fish fillets under cold water and pat dry.

Heat 1 tbsp butter in a large skillet. Fry the fillets, approx. 4 minutes each side. Arrange on 4 warmed plates, skin side up.

Swirl the chopped tomatoes around the skillet with the remaining butter. Add the beans, fish broth and basil strips. Combine well and pour over the fillets.

Peel and crush the garlic. Mix with the oil, cayenne pepper and vinegar and season to taste. Drizzle over the fish fillets.