“When you make this dish it will make you feel as if you are in the South of France. It’s a classic way to cook vegetables called à la grecque. I use a splash of lemon and a good white wine or cider vinegar to lend acidity to the richness of the olive oil, together with coriander seeds, garlic and a tiny pinch of saffron and bay. Served with the crispy-skinned fish, it is just delicious.”
Serves 2
Cooking time: 40 minutes; prep time: 20 minutes
INGREDIENTS
2 fillets fresh red mullet, skin on, pin-boned and scaled
1 good-sized fennel bulb, peeled and quartered
2 cloves garlic, crushed or finely chopped
1/2 carrot, peeled and diced small
1/2 stick celery, peeled and diced small
1 shallot, peeled and diced small
6 coriander seeds, lightly crushed in a pestle and mortar
A few strands of saffron
Juice of half a lemon
1 tablespoon good white wine vinegar or cider vinegar
100ml extra-virgin olive oil
1 tablespoon olive oil for cooking the fish
Good salt and pepper
1 bay leaf
1 teaspoon chopped parsley or chives
METHOD
Blanch the fennel until just soft (4 to 5 minutes) in a pot of boiling, salted water.
Heat a tablespoon of extra-virgin olive oil in a clean pan on a moderate hob. Fry the shallots, carrots, garlic and celery for 2 to 3 minutes until all the veg are starting to soften and just about to colour. Then stir in the fennel, coriander seeds and add the bay leaf, saffron, vinegar, lemon juice and the remaining extra-virgin olive oil. Season with salt and pepper and leave to simmer with a lid on for 30 minutes until all the vegetables are cooked and flavoursome. Be careful not to overcook and dry the vegetables out.
Add the oil for frying to a hot, non-stick frying pan. Ensure the fish is dry and the surface of the pan is covered with oil before gently placing the fish into the pan. Do this slowly, laying the fish skin-side-down, away from you so as not to splash. Cook with a little salt and pepper for 2 to 3 minutes, then turn the fish over, remove the pan from the heat and season again.
To serve, season the fennel dish and stir through the fresh herbs. Arrange onto plates, spooning the sauce over the fennel before placing the fish alongside. Dress with a squeeze of lemon and serve at once.