Baked red mullet with bacon, leeks & grapefruit

Baked red mullet with bacon, leeks & grapefruit

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal465
fat30g
saturates11g
carbs19g
sugars8g
fibre8g
protein27g
salt1.6g
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Ingredients

  • 1 tbsp vegetable oil
  • 80g bacon lardons
  • 1 onion , finely chopped
  • 2 leeks , sliced into rings and washed
  • 1 pink grapefruit , zested and cut into segments
  • 30g butter
  • 2 red mullet , scaled, filleted and bones removed (ask your fishmonger)

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.1 rating
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