less than 30 mins
10 to 30 mins
This is a great way to cook red mullet because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture.
By Theo Randall
From Saturday Kitchen
- 12 Charlotte potatoes, peeled
- 1 large fennel bulb
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 2 whole red mullets, scaled and filleted
- 2 heaped tbsp pitted black olives, preferably taggiasca
- 1 tbsp capers in vinegar, drained
- 2 tbsp chopped parsley
- 200g/7oz datterini or cherry tomatoes, cut in half
- squeeze lemon juice
- sea salt and freshly ground black pepper
- extra virgin olive oil, to serve
- Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices.
- While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain.
- Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer.
- Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes.
- Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately.