A deliciously light summery dish, perfect for impressing friends at a dinner party
Remove any pin bones and scales from the fillets of fish and sprinkle with the piment d' espelette and half of the thyme to marinate
Place a medium to large pot on to boil season with salt and olive oil.
When boiling, add the orzo and cook until tender, about 10 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
When the pasta is cooked, cool in cold water, drain and lightly oil.
Slice the courgettes into rounds.
Peel the peppers and cut into fine slices.
Zest and juice the lemon, keeping separate.
Pick the leaves off the parsley and slice.
Drain and cut the artichokes into halves.
Pick and if necessary wash and drain the rocket.
Heat a wok and add some sunflower oil.
Add the artichokes to the wok, cut side down to brown, season with salt and pepper and add the red peppers, turning down the heat to sweat out the peppers.
When the peppers are tender, add the courgettes, spring onions, zest and honey.
Cook for approximately 2 minutes to soften the courgettes stirring constantly.
add the lemon juice, drained orzo and parsley, stir through to warm the orzo.
Adjust the seasoning.
Heat a large pan.
Lightly oil the fish with olive oil and season with salt and pepper.
Add a minimal amount of sunflower oil to the pan.
Pan-fry the fish, skin-side down until the skin has crisped up.
Turn the fillets on to their flesh side, remove the pan from the heat and allow the fish to cook in the residual heat from the pan
Place a spoon of the orzo mix in the middle of the plate, serve a fillet of the mullet on top and garnish with the rocket leaves.
Drizzle olive oil and any juices left from the orzo over the plate.
«When coming in contact with the heat of a pan, fish skin becomes fragile, gelatinous and sticky. Ensure that it is not moved in the pan until the skin has crisped up, otherwise this will cause the skin to tear and rip.»