Red mullet with hazelnuts and fennel

Method

1. Heat the butter in a non-stick frying pan until bubbling. Add the hazelnuts and roast over a medium heat for 2-3 minutes, constantly shaking the pan to prevent them sticking. Remove and leave to cool.

2. Chop the hazelnuts roughly and place in a bowl. Add the 125ml of olive oil, the hazelnut oil and wine vinegar to the hazelnuts. Mix well to combine, season to taste and set aside.

3. Place the fennel in a bowl, season and add 2 tablespoons of olive oil. Heat a griddle pan until hot, add the fennel and grill for 7-8 minutes, turning halfway through, until browned and tender. Remove from the heat and set aside.

4. Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan over a medium heat. Add the fish fillets, skin-side down, shaking the pan to stop them sticking. Cook for 3 minutes until golden brown, turn gently using a palette knife. Cook for another 2 minutes, then remove from the pan.

5. Place two pieces of grilled fennel on each plate and top with two fish fillets. Spoon over a little hazelnut dressing and scatter the basil over the top. Serve with a mixed leaf salad.

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Ingredients

50g Butter
50g Hazelnuts, skinned
125ml Olive oil, plus 4 tbsp
25ml hazelnut oil
30ml white wine vinegar
8 baby fennel bulbs
8 red mullet fillets, cleaned and pin-boned
4 tsp chopped fresh Basil, (chopped at the last minute)
mixed leaf salad, to serve

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