Ingredients: (serves 6)

18 whole red mullets, 120 g each

Salt, to taste

Black Pepper, to taste

Black Extra virgin olive oil

Pine Nut-Sumac Pesto:

3 tbsp pine nuts, toasted and chopped

2 tbsp fresh bread crumbs

¼ cup parsley, finely chopped

2 cloves garlic, grated

1 tbsp sumac

1 tsp lemon zest

Preparation:

1. For the pine nut-sumac pesto sauce, combine the ingredients listed above

2. Filet the fish and lightly season with salt and black pepper

3. Arrange half of the fish filets, skin side down on a baking tray. Coat each one with some of the sauce and place the remaining fish on top, skin side up, with the pesto sandwiched in between them. Bake at 180°C/350°F until cooked and slightly pink in the middle

4. Arrange 3 filets on each plate, drizzle with olive oil, sprinkle with sumac and serve hot

Chef’s note: Made from the ground drupes of the sumac bush, sumac powder is also used to give meat dishes a fruity-tart flavor.