Baked red mullet with fennel, olives and potatoes

Ingredients

For 1 serving

• Red mullet160 g
• Fennel1
• Black olives5
• Potatoes120 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish

In season: October – April

Method

1. Heat a conventional oven to 200 °C. Trim the tough base and outer layers of the fennel and slice it about 5 mm thick; peel the potatoes and slice them thinly, about 3 mm.
2. Spread the fennel and potatoes in a baking tray, dress with the oil and a pinch of salt and toss well.
3. Roast for 20 minutes, until the potatoes are nearly tender and starting to colour.
4. Meanwhile rinse the red mullet, pat dry and salt lightly, inside too if whole.
5. Lay the mullet on the vegetables, scatter the black olives around and cook for another 10 minutes, until the flesh is white and comes away easily from the bone. Serve straight away.