Baked red mullet with bacon, leeks & grapefruit
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Baked red mullet with bacon, leeks & grapefruit

By Tom Kerridge

Contains pork – recipe is for non-Muslims only

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

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 465
  • fat 30g
  • saturates 11g
  • carbs 19g
  • sugars 8g
  • fibre 8g
  • protein 27g
  • salt 1.6g

Ingredients

  • 1 tbsp vegetable oil
  • 80g bacon lardons
  • 1 onion, finely chopped
  • 2 leeks, sliced into rings and washed
  • 1 pink grapefruit, zested and cut into segments
  • 30g butter
  • 2 red mullet, scaled, filleted and bones removed (ask your fishmonger)

Method

  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.

  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.

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