Recipes

Baked Anchovy-Stuffed Red Mullet With Fennel

Baked Anchovy-Stuffed Red Mullet With Fennel

23RD MARCH 2020

Make the most of wonderful red mullet with this anchovy-stuffed version with fennel.

Preparation Time: 15 Minutes

Cooking Time: 35 Minutes

Ingredients:

- 1 large or  medium fennel bulbs

- 1 red onion, sliced into thin wedges

- 2 tbsp extra virgin olive oil, plus extra for the stuffing and to drizzle

- 1 lemon, juiced plus wedges to serve

- 4 medium whole red mullet, about 350g each, gutted, scaled and washed

- 50g anchovies, drained of oil and finely chopped

- 50g fresh white breadcrumbs

- 2 garlic cloves finely grated

- 1 plum tomato, finely chopped

- 1 tbsp finely chopped flat-leaf parsley leaves

------------------------------------------------------------------

1. Heat the oven to 200c/180c fan/fan 6. Remove any fronds from the fennel and reserve. Trim the tips - they are coarse - quarter the bulb(s) and trim the base of each piece.

2. Slice the fennel lengthways into slim wedges, about 5mm at the thickest part. Toss in a roasting tin or a 30cm shallow, flameproof casserole with the onion, salt and pepper, the olive oil and lemon juice. Bake for 15 minutes.

3. Mix all the ingredients for the stuffing with seasoning and a little olive oil (the mixture should be moist but, not sloppy). Season the cavities of the fish, then fill with the stuffing, pushing it up into the heads to get plenty inside. Put the fish on top of the partly baked vegetables, season, then drizzle with olive oil. Scatter over the fennel fronds.

4. Bake for 20 minutes. The flesh should be opaque near the bone at the thickest part - not at all glassy - and the vegetables tender. Serve with lemon wedges and bread.

 

Credit: Diana Henry



Comments