Red Mullet Fillets with Green Tomato Chutney

For the green tomato chutney, cut the tomatoes into pieces. Peel and quarter the apples, remove the core and cut into small cubes. Remove the stalk from the chili pepper, remove the seeds and cut into very thin rings. Chop coriander.

Put the spices in a tea egg or spice bag. Bring all ingredients to a boil in a pot. Pour some water and let the mixture simmer for about 30 minutes. Stir frequently during this time. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible. Pull the pot off the heat and remove the spice bag.

Acidify the red mullet fillets with lemon juice and season with salt. Mix flour with finely chopped parsley and roll the fish in it, tapping off excess flour.

Heat a mixture of butter and oil in a frying pan and put the fish fillets in, flesh side down. Fry briefly, then turn and finish on the skin side.

Arrange the green tomato chutney on warmed plates and place the red mullet fillets on top.

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