Baked red mullet with bacon, leeks & grapefruit
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp vegetable oil
- 80g bacon lardons
- 1 onionfinely chopped
- 2 leekssliced into rings and washed
- 1 pink grapefruitzested and cut into segments
- 30g butter
- 2 red mulletscaled, filleted and bones removed (ask your fishmonger)
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.