Pan-fried red mullet with a basil, olive and shallot salad

Method

1.  Heat 1 tbsp vegetable oil in a medium saucepan. Add the shallots and brown all over. Add the sugar, balsamic vinegar and garlic, and continue to cook for 10 minutes or until the shallots are soft. Remove from the heat and stir through the olives, pine nuts, olive oil and season with coarsely ground black pepper.
2. Heat a large, non-stick frying pan with 1 tbsp vegetable oil. Season 4 of the red mullet fillets, then add, skin-side down, to the hot oil and cook for 3-4 minutes, until the skin is crispy. Turn over, cook for 1 minute then remove from the pan and repeat with the remaining 4 fillets. Mix the basil leaves into the shallot salad, divide between serving plates and top with the fish fillets.