Red mullet with fennel, citrus and tomatoes

Method

1. Cut the fennel bulb in half and, using a mandolin, slice 6 very thin slices, lengthways, from each half. Place the slices into a bowl, season and toss with 1 tablespoon of olive oil.

2. Slice the remainder of the fennel, widthways and place into a small pan. Season well, add 2 tablespoons of olive oil and 100ml water and boil for 6-7 minutes until the fennel is soft.

3. Heat a large, non-stick frying pan, season the red mullet filets with salt and cayenne pepper and fry for 30 seconds on the flesh side. Turn and fry for 2-3 minutes on the skin side. Remove from the heat.

4. While the red mullet cooks, reduce the orange juice by half, add the remainder of the olive oil and boil for 1 minute. Remove from the heat and add the chopped chilli, olives, tomatoes and basil.

5. Place the raw fennel onto four large plates and scatter over the cooked fennel and citrus segments. Place the red mullet on top and spoon over the sauce.

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Ingredients

1 large fennel bulb, trimmed
120ml extra virgin olive oil
100ml water
250ml orange juice
8 red mullet fillets
1 mild fresh red chilli, de-seeded and chopped
16 black olives, halved and de-stoned
2 plum tomatoes
16 large basil leaves, thickly sliced
1 lemon, peeled and segmented
1 pink grapefruit, peeled and segmented
1 orange, peeled and segmented
sea salt and cayenne pepper

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