Name: Baked red mullet with bacon, leeks & grapefruit
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
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)

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Baked red mullet with bacon, leeks & grapefruit

Baked red mullet with bacon, leeks & grapefruit

Tom Kerridge

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal465
fat30g
saturates11g
carbs19g
sugars8g
fibre8g
protein27g
salt1.6g

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.

Recipe from Good Food magazine, February 2017

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A star rating of 4.7 out of 5.3 ratings

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