Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices.

2. 2

   While the potatoes are cooking, cut the fennel bulb vertically in half, then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender, then drain.

3. 3

   Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer.

4. 4

   Season the mullet fillets with salt and pepper, then place skin-side up on top of the potatoes and fennel. Scatter the olives, capers, parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes.

5. 5

   Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.