Equipment
Ingredients
Fish
- 400 g red mullet fillets, skin-on, pin-boned
Vegetables
- 400 g baby potatoes, halved
- 250 g fennel bulb, cored and sliced into 1cm wedges, fronds reserved for garnish
- 150 g cherry tomatoes, halved
Aromatics & Pantry
- 50 g kalamata olives, pitted
- 3 garlic, smashed and peeled
- 45 ml extra virgin olive oil, divided use
- 1 lemon, half sliced thinly, half reserved for juice
- 5 g fresh thyme, sprigs
- sea salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a large roasting pan with baking paper if desired for easier cleanup.
In a large mixing bowl, combine the halved potatoes, fennel wedges, smashed garlic cloves, and thyme sprigs. Drizzle with 30ml of the olive oil, season generously with salt and pepper, and toss until the vegetables are evenly coated.
Spread the vegetable mixture in an even layer on the roasting pan. Roast in the preheated oven for 25 minutes, or until the potatoes are tender and the fennel is beginning to caramelize at the edges.
While the vegetables are roasting, pat the red mullet fillets dry with paper towels. Score the skin gently 2 to 3 times per fillet using a sharp knife. Brush both sides lightly with the remaining 15ml of olive oil and season with salt and pepper.
Remove the roasting pan from the oven. Carefully scatter the cherry tomatoes, kalamata olives, and thin lemon slices around the roasted vegetables. Lay the seasoned red mullet fillets skin-side up on top of the vegetable bed.
Return the pan to the oven and roast for an additional 8 to 10 minutes, or until the fish reaches an internal temperature of 63°C/145°F, flakes easily with a fork, and the skin is slightly blistered.
Remove from the oven. Squeeze the reserved lemon half over the hot fish and vegetables. Garnish with the reserved freshly chopped fennel fronds before serving directly from the pan.
Chef's Notes
- Red mullet has a deeply savory, almost shrimp-like flavor profile that stands up well to robust Mediterranean ingredients. Do not overcomplicate the seasoning.
- The residual heat of the pan will continue cooking the delicate fish once removed from the oven. Take it out exactly when it turns opaque.
- If your red mullet still has scales, ask your fishmonger to scale and pin-bone them, as the scales are particularly tough.
- Reserve the fennel fronds until the very end. The residual heat will release their natural oils, enveloping the dish in a beautiful, sweet anise aroma just as it hits the table.
Storage
Refrigerator: 2 days — Store fish and vegetables in an airtight container.
Reheating: Reheat gently in a 150C/300F oven for 10-15 minutes until just warm to avoid overcooking the fish.
