Baked red mullet with bacon, leeks & grapefruit
Serves 2
Easy
Prep:
Cook:
This stylish fish supper for two looks so professional but is easy to make. Putting the red mullet on top of the leek ragout ensures it stays moist
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- 1 tbsp vegetable oil
- 80g bacon lardons
- 1 onionfinely chopped
- 2 leekssliced into rings and washed
- 1 pink grapefruitzested and cut into segments
- 30g butter
- 2 red mulletscaled, filleted and bones removed (ask your fishmonger)
Nutrition: per serving
- kcal465
- fat30g
- saturates11g
- carbs19g
- sugars8g
- fibre8g
- protein27g
- salt1.6g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a shallow flameproof casserole. Fry the bacon until crisp and golden, then add the onion and leeks. Cook until they just start to soften, about 2 mins, then stir in the zest and butter. Once melted, lay the mullet, skin-side up, on top of the leek ragout. Season with flaky sea salt and bake uncovered for 12 mins.
step 2
Meanwhile, put the grapefruit segments on a heavy baking sheet and blowtorch or grill until the segments are charred with a toasty edge. Remove the fish from the oven, top with the charred segments and serve.
