Nathan Outlaw serves up red mullet with tomato and anchovy dressing on Saturday Kitchen.

Nathan says: “The delicate flavour of red mullet is wonderful paired with a sharp tomato and anchovy dressing. Top with crispy shallots, garlic and tarragon.”

The ingredients for the white wine shallots: 4 large banana shallots, finely chopped, 150ml white wine or water, 5 tbsp white wine vinegar, 75g caster sugar and sea salt.

For the red mullet: 4 x 400g red mullet, scaled, filleted and pin boned, 4 garlic cloves, finely chopped, 4 tbsp finely chopped fresh tarragon, drizzle of olive oil, vegetable oil, for deep-fat frying, 5 tbsp gluten-free flour and sea salt and freshly ground black pepper.

For the tomato and anchovy dressing: 3 plum tomatoes, blanched, peeled, deseeded and finely chopped, 1 tbsp white wine shallots, 1 tbsp finely chopped fresh tarragon, 4 salted anchovy fillets, finely chopped, 50ml verjuice and 150ml olive oil.