Baked grey mullet with fennel, olives and wholemeal bread

Ingredients

For 1 serving

• Grey mullet200 g
• Fennel200 g
• Green olives20 g
• Orange zest3 g
• Whole wheat bread50 g
• Extra virgin olive oil12 g
• Fennel seedsto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C. Wash the fennel, trim the base and tough outer layers and slice it about half a centimetre thick.
2. In a baking tray toss the fennel with half the oil, salt and the fennel seeds and spread it in a single layer.
3. Roast for 15 minutes, until the fennel is soft and golden at the edges.
4. Meanwhile pat the grey mullet fillets dry, check for bones and season with salt and pepper. Slice the green olives into rings and grate the orange zest.
5. Lay the mullet on the fennel, scatter over the olives and orange zest, drizzle with the remaining oil and bake for another 12 minutes, until the flesh is opaque and flaky.
6. Serve with the wholemeal bread.