• 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)


  • 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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