Pan-Fried Red Mullet With Preserved Lemon, Olives, And Parsley

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Ingredients for 4 servings

2 lemons

3 tbsp rock salt

1 garlic clove, halved and any green inner shoot discarded

30 black olives, pitted and coarsely chopped

½–1 fresh red jalapeño or serrano chili, seeded and finely chopped

20 fresh basil leaves, coarsely chopped

20 flat-leaf parsley leaves, coarsely chopped

juice of 1 lemon

2 tbsp extra virgin olive oil

a little light olive oil

4 fresh red mullet or other small firm, lean fish, 9–14oz (250–400g) each, gutted, scaled, and cleaned

sea salt and freshly ground black pepper

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