Baked red mullet with bacon, leeks & grapefruit

Baked red mullet with bacon, leeks & grapefruit

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(1 ratings)

Prep: 15 mins Cook: 20 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal465
  • fat30g
  • saturates11g
  • carbs19g
  • sugars8g
  • fibre8g
  • protein27g
  • salt1.6g
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  • 1 tbsp vegetable oil
  • 80g bacon lardons
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 leeks, sliced into rings and washed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 pink grapefruit, zested and cut into segments
  • 30g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 red mullet, scaled, filleted and bones removed (ask your fishmonger)


  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.

  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.

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Comments, questions and tips

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19th Feb, 2017
Very tasty. I couldn't get red mullet so used sea bass fillets. I added sliced sprouts and broccoli to pad out the veg which was delicious. Not sure that the grapefruit added anything, will make again but wouldn't bother with the grapefruit.
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