- ½ tsp saffron threads
- A little warm water
- 3 egg yolks
- 1 clove garlic, crushed
- Juice of ½ a lemon
- Pinch sea salt
- 80ml Olive oil
- Olive oil
- 4 prepared red mullets
- Small pack fresh thyme
- ½ lemon, sliced
- Salt & pepper
- To make the aioli, place the saffron threads in a small bowl, add just enough warm water to cover and leave to soften for 5 minutes. Place the yolks, garlic, lemon juice and salt into a blender. Add the saffron and water, turn the blender on to a low setting and, very slowly, drizzle in the olive oil. Once all the oil is added, transfer to a suitable container and refrigerate for up to 24 hours until needed.
- Preheat the oven to 230°C/450°F.
- Brush an oven tray with olive oil. Place the fish onto the tray, stuff with the thyme and lemon slices, brush with olive oil and season generously.
- Cook for about 10-15 minutes, or until cooked through.
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