Great Recipes - Red Mullet with Fennel Recipe

  
 

Red Mullet with Fennel Recipe

 

Ingredients

  • 3 small fennel bulbs

  • 60ml/4 tbsp olive oil

  • 2 small onions, sliced

  • 2-4 fresh basil leaves

  • 4 small or 2 large red mullet, cleaned

  • grated rind of 1/2 lemon

  • 150ml/1/4 pint fish stock

  • 50g/2 oz butter

  • juice of 1 lemon

Serves 4

Method:

  1. Snip off the feathery from the fennel bulbs, finely chop and reserve for the garnish. Cut the fennel into wedges, being careful to leave the layers attached at the root ends so the pieces stay intact.

  2. Heat the oil in a frying pan large enough to take the fish in a single layer and cook the wedges of fennel and onions for about 10-15 minutes, until softened and lightly browned.

  3. Tuck a basil leaf inside each mullet, then place on top of the vegetables. Sprinkle the lemon rind on top. Pour in the stock and bring just to the boil. Cover with a tight-fitting lid and cook gently for 15-20 minutes, until the fish is tender.

  4. Melt the butter in a small saucepan and, when it starts to sizzle and color slightly, add the lemon juice. Pour over the mullet, sprinkle with the reserved fennel fronds and serve.

Notes: Grey mullet can also be cooked in this way. Look for fish with bright, convex eyes and firm, gleaming flesh and red gills.