Grilled Red Mullet with Artichoke Two Ways, Edamame Beans & Lime 

Blend Cooks&Co Artichoke Hearts with butter, double cream, and lime juice until smooth. 

Season with salt and pepper and keep warm. 

Heat olive oil in a pan and lightly fry the garlic until fragrant. 

Add the quartered artichoke hearts and sauté until golden and slightly crispy. 

Season with salt and pepper. 

In a bowl, mix the cooked edamame with lime zest, olive oil and a pinch of salt. Set aside. 

Season the fillets with salt, pepper and a drizzle of olive oil. 

Heat a non-stick pan or grill and cook skin-side down for 2-3 minutes until crispy. 

Flip and cook for another minute. 

Spread a spoonful of artichoke purée on the plate. 

Place the beans on the purée. 

Place a grilled red mullet fillet on top. 

Arrange the sautéed artichoke around the fish. 

Finish with fresh herbs, a drizzle of olive oil, lime zest and a sprinkle of sea salt.