Rick Stein served up a tasty Sauteed Red Mullet With Parsley, Garlic and Spaghettini on Sunday Brunch.

The ingredients are; 4 x 150g red mullet, filleted, 450g dried spaghettini, 4 tbsp olive oil, 2 garlic cloves, finely chopped, 1 medium-hot red chilli, finely chopped, 4 plum tomatoes, chopped, Handful flatleaf parsley, finely chopped, Salt and black pepper and Extra virgin olive oil, to serve.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Available now.