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Baked Grey Mullet with Tomato Salsa and Saffron New Potatoes

Tom Pemberton, head chef at Hereford Road in Notting Hill, creates a summer fish dish that's perfect for sharing. It achieves similar effect to poaching without needing a large fish kettle.

Baked Grey Mullet with Tomato Salsa and Saffron New Potatoes

To serve

For the tomato salsa

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Baked Grey Mullet with Tomato Salsa and Saffron New Potatoes.

 
 

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