4 fillets of grey mullet cut into squares
Sliced sweet challah bread
Roasted sweet red pepper slices
(best to dry at 100°C overnight and preserve in a jar filled with olive oil)
2 garlic cloves, crushed
2 coriander stalks, chopped
2 tbsp. Harissa (Tunisian hot chilli pepper paste)
Preserved lemon slices
3 tbsp. olive oil
Atlantic sea salt
Ground black pepper
In a manual food processor, grind all ingredients except fish and challah.
Spread the paste on the exposed side (not on the skin) of fish.
Bake in the oven preheated to 250°C for 5 minutes until fish edges become brown
Remove pan from oven and place fish pieces on sliced challah to serve.