Red Mullet (or your favorite fish) with Fennel and Garlic!

The flavors just melt in your mouth! Fennel, Garlic, Lemon and onion plus in this case Red Mullet.  

You may certainly want to substitute your favorite fish and get rid of the heads....lol!

Enjoy folks!





INGREDIENTS

• 3 small fennel bulbs
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 med onion, chopped
• 2 cloves of garlic sliced
• 2-3 basil leaves
• 2 tsp chopped oregano or ½ tsp dried
• 4 small or 2 large red mullet, cleaned
• Sea Salt & Fresh Black Pepper
• Grated rind plus a few slices or wedges for garnish of 2 lemons

 
DIRECTIONS

1.  Preheat oven to 375 degrees and grease large shallow glass baking dish. 

2.   Heat butter, olive oil in large frying pan and gently cook the fennel, onions and garlic for 12-15 minutes   until softened but not browned.  Season with S & P. 

3. Stuff each fish with a heaped tablespoon of the fennel mixture plus the fennel fronds & chiffonades of basil.  Brush with Extra Virgin Olive Oil, squeeze lemon over each one and season well with a bit of sea salt and fresh black pepper. 

4. Spoon the remaining fennel  mixture into the dish and sprinkle with half the oregano. 

5. Arrange the fish side by side on top of the mixture. Sprinkle the remaining oregano over the fish and cover the dish loosely with foil. 

6.  Bake for 25 minutes or until just cooked through.  Zest lemon over fish & Serve with lemon wedges or slices. 

ENJOY!

3 small fennel bulbs
4 tbsp olive oil
2 small onions, thinly sliced
2-3 basil leaves
4 small or 2 large red mullet, cleaned
grated rind of 1 lemon
150 ml fish or vegetable stock
4 tbsp butter juice of 1 lemon



Snip off the feathery fronds from the fennel, finely chop and reserve for the garnish.
Cut the fennel into wedges, leaving the layers attached at the root ends so the pieces stay intact.
Heat the oil in a frying pan large enough to take the fish in a single layer.
Add the wedges of fennel and the onions and cook for 10-15 minutes until softened and lightly browned.
Tuck a basil leaf inside each mullet, then place mullets on top of the vegetables.
Sprinkle over the lemon rind.
Pour in the stock and bring just to the boil.
Cover and cook gently, until fish is tender.
Melt the butter in a small pan and, when it starts to sizzle and colour slightly, add the lemon juice.
Pour over the mullet, sprinkle with the reserved fennel fronds and serve.

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