Italian roasted red mullet

Method

     watch video 1. Preheat the oven to 200C/gas 6. Boil the fennel in salted water until tender.

2. Heat a little olive oil in a large ovenproof frying pan and fry the potatoes until they start to colour. Add the fennel and fry for a further minute.

3. Meanwhile season the mullet fillets with salt and pepper and fry in a little olive oil until golden on both sides. Transfer to the other pan, sitting them on top of the fennel and potatoes, skin-side up. Scatter the olives, capers and parsley on top and cook in the oven for 5 minutes.

4. Remove the pan from the oven, squeeze over the lemon juice and drizzle with extra virgin olive oil.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 large bulb Fennel, sliced
2 tbsp Olive oil
12 Charlotte potatoes, peeled, boiled and cut into ½cm slices
2 whole Red mullet, filleted
2 tbsp Taggiasche olives
1 tbsp capers
2 tbsp chopped fresh Parsley
1 lemon, juice only
extra virgin olive oil, for drizzling

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Special offers on wine
Afternoon tea, curry cookery courses and more!