It feels a bit weird posting recipes like this but at the same time we think its important to remember that there are no food shortages. The fish shops are open and fishermen continue to fish and while this continues, we’re going to make the most of it.
Wine Suggestion: a good rule of thumb when matching wines is to look at the source of the food and see what is being grown nearby. Today, an Italian seafood pasta drags us to the Poggio ai Ginepri Vermentino, grown on the Tuscan coast; both floral and salty in equal amounts with a good dollop of tasty fruit in the middle.
Spaghetti with roasted red mullet – serves 2
- 4 small fillets of red mullet – ask the fish shop to fillet them for you and make sure you check them over for tiny bones
- a handful of black olives, pitted
- a dried chilli or half a tsp of dried chilli flakes
- 200g cherry tomatoes
- your best extra virgin olive oil
- some fresh thyme, leaves stripped
- 200g spaghetti
Preheat your oven to 200C/400F.
Prick the cherry tomatoes with a fork, then toss with a little olive oil, season and spread over a baking tray. Roast in the oven for 20 minutes.
Put the fillets of red mullet in a single layer in a shallow baking dish, sprinkle with thyme and the dried chilli, then season. Drizzle with oil and roast in the oven for 5 minutes.
Cook the spaghetti in loads of salty water until al dente. Drain and return to the pan.
Add the olives and tomatoes to the pasta with 1 tbsp of olive oil and season. Add the red mullet and toss gently, then serve.
(Original recipe from Italian Two Easy: Simple Recipes form the London River Cafe by Rose Gray and Ruth Rogers, Clarkson Potter, 2006)
Jono & Jules do food & wine 
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