Whole red mullet with baked tomatoes, anchovies and cream

• Red mullet 4 (300-400g each), descaled, gutted and heads removed
• Olive oil
• Pilau rice to serve

For the rub:

• Pink peppercorns 1 tsp
• Cumin seeds 2 tsp
• Sea salt 3 tsp
• Lemon 1, zest
• Saffron strands a pinch

For the tomatoes:

• Ripe beef tomatoes 4
• Garlic cloves 3, peeled and crushed
• Chargrilled red peppers in vinegar brine 1 × 480g jar
• Saffron strands 1 tsp
• Salted anchovies in oil 8
• Double cream 300ml
• Sea salt and freshly ground black pepper to season

1. For the rub: in a hot dry pan, toast the pink peppercorns, cumin seeds and salt for a few minutes until fragrant. Add the lemon zest and saffron, then tip into a small food processor. Blitz for 1 minute, then allow the mixture to cool.
2. For the fish: slash the skin of the red mullet 3–4 times on each side and place the fish on a tray. Sprinkle all over with the rub mixture and massage it into the slashes. Leave to marinate in the fridge for 1 hour.
3. For the tomatoes: preheat the oven to 180°C / gas 6. Remove the stalks and turn the tomatoes over. Using a small sharp knife, slice through each tomato, about a fifth of the way down, reserving the tops for later. Using a teaspoon, carefully scoop out all of the tomato innards into a bowl. Place the hollowed tomatoes into a snug-fitting ovenproof roasting dish.
4. Put the garlic, peppers, saffron, anchovies and tomato innards into a food processor, season and blend. Divide this mixture between the hollowed-out tomatoes and pour the cream around them. Season with salt and pepper. Cook in the oven for 40 minutes until the tomatoes start to collapse and the cream turns golden.
5. To cook the fish: light the barbecue (grill) 30 minutes before you plan to start cooking. When the coals are white hot, place the red mullet on the grill. Cook for 3 minutes on one side, then carefully turn the fish over and cook on the other side for 3 minutes. Alternatively, you can cook the red mullet under a hot grill or broiler.
6. Carefully lift the fish onto a serving platter using a big fish slice – red mullet is too delicate for tongs. Serve immediately with the baked tomatoes and pilau rice on the side.