Method:

1. Preheat the oven to 200°C.

2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves.

3. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.

4. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.

5. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turnover and fry for another minute. You want a crispy skin.

6. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediately.