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Baked anchovy-stuffed red mullet with fennel

Baked anchovy-stuffed red mullet with fennel served in a roasting tray

Baked anchovy-stuffed red mullet with fennel

Name: Baked anchovy-stuffed red mullet with fennel
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large or 2 medium fennel bulbs; 1 red onion sliced into thin wedges; 2 tbsp extra virgin olive oil plus extra for the stuffing and to drizzle; 1 lemon juiced, plus wedges to serve; 4 medium whole red mullet about 350g each, gutted, scaled and washed; crusty bread to serve; 50g anchovies drained of oil and finely chopped; 50g fresh white breadcrumbs; 2 garlic cloves finely grated; 1 plum tomato finely chopped; 1 tbsp finely chopped flat-leaf parsley leaves

Diana Henry

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

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Make the most of wonderful red mullet with this anchovy-stuffed version with fennel. There’s quite a lot of stuffing, but let it spill out into the dish

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Ingredients

Nutrition

Units:

MetricUS

For the fish and fennel

1 large or 2 medium fennel

bulbs
1 red onion

sliced into thin wedges
2 tbsp extra virgin olive oil

plus extra for the stuffing and to drizzle
1 lemon

juiced, plus wedges to serve
4 medium whole red mullet

about 350g each, gutted, scaled and washed
crusty bread

to serve

For the stuffing

50g anchovies

drained of oil and finely chopped
50g fresh white breadcrumbs
2 garlic cloves

finely grated
1 plum tomato

finely chopped
1 tbsp finely chopped flat-leaf parsley leaves

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Nutrition: Per serving

kcal203
fat8g

low
saturates1g
carbs12g
sugars5g
fibre5g
protein20g
salt2.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Remove any fronds from the fennel and reserve. Trim the tips – they are coarse – quarter the bulb(s) and trim the base of each piece. Slice the fennel lengthways into slim wedges, about 5mm at the thickest part. Toss in a roasting tin or a 30cm shallow, flameproof casserole with the onion, salt and pepper, the olive oil and lemon juice. Bake for 15 mins.
step 2

Mix all the ingredients for the stuffing with seasoning and a little olive oil (the mixture should be moist, but not sloppy). Season the cavities of the fish, then fill with the stuffing, pushing it up into the heads to get plenty inside. Put the fish on top of the partly baked vegetables, season, then drizzle with olive oil. Scatter over the fennel fronds.
step 3

Bake for 20 mins. The flesh should be opaque near the bone at the thickest part – not at all glassy – and the vegetables tender. Serve with lemon wedges and the bread.

Recipe from Good Food magazine, October 2019

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