Serves 4: 1 baguette • 8 red mullet fillets • 8 thin slices of Pata Negra ham • 4 small ripe tomatoes • 2 cloves of garlic • 1 tbsp. chopped parsley • juice of ½ lemon • 8 tbsp. olive oil • fleur de sel • freshly ground pepper

Cut the baguette into 4 pieces and then each piece in half to make 8 slices of bread. Peel one of the garlic cloves and cut in half. Rub each slice of bread with half a garlic clove and drizzle with half the olive oil. Toast the bread slices under a hot grill (200 °C, gas mark 6-7) for 1 minute until they are slightly crispy. Wash and dry the tomatoes, then cut them in half. Rub each slice of garlic bread with half a tomato, pressing down to rub in the pulp. 

Place a slice of Pata Negra on top of each slice of bread and set aside. Place the red mullet fillets in an oven dish. Sprinkle with fleur de sel and pepper. Peel and chop the second garlic clove. Mix the remaining oil, lemon juice, garlic and chopped parsley in a bowl. Pour this mixture over the red mullet and place under the grill at 200°C (gas mark 6-7) for 3-4 minutes. Arrange the red mullet fillets over the slices of ham on the toasted bread. Drizzle with the cooking juices and serve.