Yellow-eye mullet with currants and pine nuts

Toast the pine nuts in a 150C oven until golden brown, about five minutes.

Put the currants in a cup and add 1/4 cup of hot water. Soak until needed.

For the stuffing, saute the onion and garlic in olive oil until soft but not coloured. Add the breadcrumbs and fry on a medium heat until golden. Add the pine nuts and currants with any excess currant liquid. The mix should come together to a stuffing consistency.

Add the lemon zest and chopped parsley and season to taste. Allow to cool.

To stuff the fish, lay three pieces of brown string on a chopping board and place a mullet fillet across them, skin side down. Press several tablespoons of stuffing onto the fillet, covering it completely.

Place a second mullet fillet on top, skin side up. Press down firmly and replace any stuffing that falls out. Gather the string and tie three evenly spaced loops to firmly secure the "sandwich".

Repeat with remaining fillets and filling. These can be done up to a day ahead, and will hold together better when cooking if they are pre-prepared and allowed to set in the fridge.

To serve, fry the fish on a medium heat until the skin is crispy and the filling warm, about four minutes a side. Remove the string, sprinkle with sea salt and serve with a leafy salad.