Pan-fried fish is served with a crisp raw fennel and grapefruit salad topped with an aromatic tomato and basil sauce.
Cut the fennel bulb in half and, using a mandolin, slice 6 very thin slices, lengthways, from each half. Place the slices into a bowl, season and toss with 1 tablespoon of olive oil.
Slice the remainder of the fennel, widthways and place into a small pan. Season well, add 2 tablespoons of olive oil and 100ml water and boil for 6-7 minutes until the fennel is soft.
Heat a large, non-stick frying pan, season the red mullet filets with salt and cayenne pepper and fry for 30 seconds on the flesh side. Turn and fry for 2-3 minutes on the skin side. Remove from the heat.
While the red mullet cooks, reduce the orange juice by half, add the remainder of the olive oil and boil for 1 minute. Remove from the heat and add the chopped chilli, olives, tomatoes and basil.
Place the raw fennel onto four large plates and scatter over the cooked fennel and citrus segments. Place the red mullet on top and spoon over the sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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