Peel and finely dice the onion and the garlic clove. Carefully chop the dill. Peel and finely dice the potatoes.
Heat a saucepan over a medium heat and add the butter. Sweat the onions until soft with a pinch of salt. Add the garlic, cook for a minute and then add the diced potatoes. Cook for a minute and then add the fish stock. Bring to the boil, reduce to a simmer and then cook until the potatoes are tender.
Once the potatoes are fully cooked, puree the soup base in a food processor until smooth. Add a splash more stock if the soup is too thick. Return the pureed soup to the pan, add the sweetcorn.
Finish the chowder with a squeeze of lemon juice and the chopped dill.
Prepare the red mullet fillet by removing the pin bones and any scales.
Cook the red mullet fillets in a hot non-stick pan with olive oil. Season with salt and then place them in the pan skin side down until the skin is crispy. Turn over to finish cooking.
Spoon the chowder into a bowl and place the fish on top. Finish with a few fronds of dill and a squeeze of lemon.
«When cooking the red mullet be careful not to turn the fish until the skin is crispy. Red mullet has very delicate skin that will tear very easily.»