- 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)
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.
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.