The BBC Good Food logo
Baked red mullet with bacon, leeks & grapefruit

Baked red mullet with bacon, leeks & grapefruit

By
Rating: 4 out of 5.1 rating
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • 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
Advertisement

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

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content