Red Mullet with Mediterranean Vegetables
Rinse the red mullet, pat dry and score the meat on both sides at about 2 cm (approximately 3/4 inch) intervals. Pluck rosemary needles and press into the slots.
Blanch tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice.
Peel shallot and garlic cloves and finely chop. Add both to a baking dish with tomatoes, olives and lemon juice. Season red mullet inside and out with salt and pepper, place on the vegetables and sprinkle everything with olive oil. Bake in preheated oven at 200°C (approximately 400°F) until dorsal fin pulls out easily, 15-20 minutes. Baste the fish occasionally with a little liquid. Season with salt and pepper and serve garnished with lemon slices.