1. Marinate the red mullets for 2hrs with olive oil, saffron, crushed pistachio, thyme and salt.
2. Toast Lebanese bread in the oven to make it crunchy.
3. For the tabbouleh, chop the finely parsley, mint and tomato and mix them all together. Add the lemon juice, olive oil, salt and pepper. Add oil and lemon to taste.
4. Cook the unskinned red mullets; add salt and pepper to taste.
5. On the plate put a piece of the toasted bread, add a spoon of tabbouleh and the sautéed red mullet. Continue to do the same until you create the illusion of a mille-feuille.
6. Add a dash of lemon juice to the dressing.

OUR TIP

You can serve the dish with mashed bakes potatoes and olive oil.