- 5 garlic cloves, chopped
- ½ onion, sliced
- 250g/9oz small potatoes, sliced
- 1 tbsp fresh thyme leaves
- 50ml/2fl oz olive oil
- salt and freshly ground black pepper
- 100ml/3½fl oz white wine
- 100g/3½oz cherry tomatoes, halved
- 1 tbsp olive oil
- 2 fillets red mullet, skin left on, scales removed
- salt and freshly ground black pepper
- 100ml/3½fl oz white wine
- ½ lemon, juice only
- 1 sprig fresh rosemary
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6 and place an ovenproof dish into the oven.
- For the gratin, place the garlic, onion, potatoes, thyme and olive oil into a bowl, season with salt and freshly ground black pepper and stir.
- Transfer the gratin mixture to the preheated baking dish and cook in the oven for 12-15 minutes.
- Remove from the oven and add the wine and tomatoes. Stir well, then return to the oven and bake for a further five minutes, or until the potatoes are cooked.
- Meanwhile, for the pan-fried mullet, heat the oil in a frying pan. Season the mullet with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until completely cooked through.
- For the sauce, place the white wine, lemon juice and rosemary sprig into a pan and bring to the boil. Simmer until the liquid has reduced by half.
- Add the cream and simmer until the liquid has reduced by half, then season, to taste, with salt and freshly ground black pepper.
- To serve, place the pan-fried mullet fillets on top of the gratin and drizzle over the sauce.