Place 1 large shallot, peeled and finely chopped in a small pan, along with 120ml of olive oil. Warm up the oil till it just starts to tremble and then immediately lower the heat to the lowest setting. Stir the shallots occasionally.

Peel and deseed 2 large, and ripe tomatoes and finely chop 1tbs of capers.

Add the tomatoes and capers once the shallots have softened and stir to warm through (2-3 minutes). Take off the heat and stir in the juice of ½ a lemon, and 1tbs each of finely chopped parsley and basil. Season to taste with sea salt.

Rub 300g red mullet fillets with olive oil, season with sea salt and fresh thyme and grill in the oven on a cooking sheet for a couple of minutes, skin side up.

Plate up the fillets and spoon over the sauce.