For ➍fresh pesto
1 kg potatoes
500 g red mullet fillets with skin (or another white fish)
olive oil
pepper & salt
milk*
Boil the potatoes in salted water (20 m).
Puree the cooked potatoes into smooth mash.
Put the potatoes in a pot. Add the pesto to it. Mix everything together into a smooth puree. (Add some milk to smooth)*. Season. Keep warm.
Heat a skillet. Heat a little olive oil.
Remove bones from fish. Make diagonal cuts in the skins.
Season the fish with salt and pepper.
Put the fish in the pan with the skin side down. Fry 5 m over medium-high heat. Turn the fillets over. Fry for 5 - 10 s.
Serve the fillets with a scoop of pesto potato mash and a bunch of baked cherry tomatoes. Scoop a spoonful of the tomato baking juices (without the herbs) over the fish.
*Optional.
