1. Bring a large pan of salted water to the boil. Cook the linguine to the packet instructions.

2. Heat a splash of olive oil in a large frying pan and add the grated vegetables and garlic. Fry over medium heat for 5 minutes until they start to soften, then add the anchovies and a pinch of salt. Fry for a few more minutes until the anchovies dissolve.

3. Place the red mullet fillets into the pan with the vegetables and scatter over the lemon zest. Add a splash of white wine and let it sizzle away. Drizzle over a little olive oil, season with some black pepper and add most of the sliced chilli. Pop the lid on the pan and leave the fish to steam for around 5 minutes.

4. Drain the linguine in a colander and add it to the pan with the fish. Gently mix it together so the fish breaks up into chunks.

5. Divide between two bowls then drizzle over a little extra virgin olive oil and the lemon juice. Scatter with the remaining chilli slices and the chopped parsley leaves and serve.