SWEET PEPPER & WHOLEGRAIN MUSTARD RELISH
15ml wholegrain mustard, 1 clove garlic, crushed, 30ml white wine vinegar, 90mll olive oil, 3 red peppers, Italian flat leaved parsley, seasoning
Oven: Hot
METHOD
Roast red peppers in oven or under grill, cool in a bowl covered with cling film, peel & cut into diamond shapes. Do not rinse peeled peppers. Make a vinaigrette with the mustard, garlic, white wine vinegar & a little olive oil. Mix with peppers & season. Add parsley leaves at last minute. MH Red Mullet fillets(3) in little pot, maybe spooned over fish.