Method

• 1.
  Cook potato in simmering salted water for 8-10 minutes until just tender. Drain well, then cool and dry on paper towel.
• 2.
  Heat 1 tablespoon oil in a non-stick frypan over medium-low heat and cook onion for about 5 minutes or until soft. Add garlic, chilli, paprika and tomatoes, and cook for 10 minutes or until thickened.
• 3.
  Meanwhile, heat remaining 2 tablespoons oil in another frypan over medium heat. Fry potato for 5-8 minutes until golden and crisp. Keep warm while you quickly cook mullet in a little extra oil, in batches if necessary, for 30 seconds on each side or until skin is crisp and fish is just cooked.
• 4.
  Toss potato with sea salt, and arrange fish on potatoes. Spoon over sauce, scatter with parsley and serve at once.