Instructions: First prepare the pesto. Place all the ingredients in a blender or food processor and blend to a smooth sauce. Season to taste, then turn into a small bowl.

Lay the aubergine slices in a single layer on a baking sheet. Sprinkle with salt and leave for 30 minutes. Preheat the oven to 200C/400F/gas 6.

Rinse the aubergines well under cold water and dry on paper towels. Heat the oil in a pan, add the aubergines and cook until browned on both sides.

Remove and keep warm in the oven.

Add more oil to the pan if necessary. Add the mullet fillets, skin side down and cook for 1-2 minutes. Transfer the fish to a buttered baking sheet and cook in the oven for 3-6 minutes.

To serve, arrange 2 aubergine slices on individual warmed serving plates, then place a mullet fillet on each. Spoon a little of the pesto on to the plates, then serve immediately.

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