Red mullet with baby artichokes and fennel

Method

1. Cut the baby artichokes into wedges and put in a saucepan. Pour over enough olive oil to cover.

2. Add the sliced fennel, garlic, lemon rind, lemon juice, rosemary, salt and pepper. Cook on a low heat for 5-6 minutes, until softened.

3. Stir in the sunblush tomatoes and keep warm.

4. Place a non-stick frying pan over a moderate heat. Season the fillets with salt and pepper and add the fish, skin side down. Fry for 2 minutes before flipping the fillets over and cooking for a further 1 ½ minutes.

5. To serve, spoon the warm baby artichokes and fennel onto plates and top with the red mullet fillets. Serve with lemon wedges on the side.

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Ingredients

4 baby artichokes, whole
500ml extra virgin olive oil
1 bulb Fennel, sliced
6 garlic cloves, sliced
1 lemon, grated zest and juice
1 large sprig Rosemary
1 tsp salt and pepper
8-10 sun-blushed tomatoes
4 x 125g fillets Red mullet
lemon wedges, to serve

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