Gino d’acampo showcased his pan fried grey mullet with cherry tomatoes, cous cous and green olive tapenade recipe on Let’s Do Lunch.

The ingredients for the olive oil cous cous: 200g cous cous, 350 ml boiling vegetable stock, 6 tbsp lemon olive oil, 4 large grey mullet fillets, scaled, 2 tbsp flour and 2 tbsp vegetable oil.

For the tapande: 150g green olives, pitted, 1 tbsp capers, Juice of 1 lemon, 1 clove garlic and 1 tbsp olive oil.

For the tomato salsa: 150g cherry tomatoes, halved, 1 tbsp parsley, chopped, Juice of a lemon, 2 tbsp olive oil and salt and pepper.