James Martin red mullet and langoustines tapas recipe on Saturday Kitchen

James Martin serves up red mullet and langoustines tapas on Saturday Kitchen.

James says: “This is a great tapas-style starter if your cooking for friends – or try it as a canapé.”

The ingredients for the seafood: 1 x 300g cod fillet, pin boned and diced, 2 x 100g red mullet fillets, pin boned and diced, 12 prawns, shells removed, 12 langoustines, shells removed, blanched, 2 tbsp Dijon mustard, 200g flaked almonds, crushed and 2 tbsp fresh parsley, chopped.

For the roasted red pepper sauce: 1 slice sourdough bread, cut into cubes, ½ red chilli, finely chopped, 2 garlic cloves, finely chopped, 50ml extra virgin olive oil, 3 plum tomatoes, 100g flaked almonds, toasted, ½ tbsp smoked Spanish paprika, ½ jar roasted red peppers, 1 lemon, juice only, lemon wedges and salt and freshly ground black pepper.

For the nibbles (optional): Manchego cheese shavings, Iberico ham and Membrillo cubes.