Time: 15 minutes
  Difficulty: easy
  Serves: 4


  • 2 anchovies in oil, chopped

  • garlic, chopped

  • 2 small or 1 medium sized shallot, chopped

  • large pinch fresh thyme leaves

  • extra virgin olive oil as needed

  • 500 g canned chickpeas, drained

  • about 500ml fish stock, or less, as needed

  • 12 fillets red mullet

  • flour to coating the fish

  • salt to taste

  • spring onion, finely sliced, to garnish


Combine the anchovies, garlic, shallot and thyme, and mince together.

Gently sauté the the mixture in a pan with a little oil under slightly golden and add the chickpeas. Cook together 2 or 3 minutes, for the chickpeas to absorb flavour, then add a ladle of fish stock and cook for another 2 minutes. Blend the mixture until you get a smooth and uniform sauce.

Cut the mullet fillets into diamond shapes; flour them, and pan-fry them in a non-stick pan with a drizzle of extra virgin olive oil and a little more thyme; season with salt. Divide the sauce between 4 plates, arrange the fish on top and garnish with the spring onion.