Red mullet with a fennel and rocket salad, a tomato and chilli sauce and frozen feta cheese Recipe

Red mullet with a fennel and rocket salad, a tomato and chilli sauce and frozen feta cheese Recipe

  • 200g/7oz passata
  • pinch salt
  • pinch sugar
  • pinch chilli flakes
  • 1 lime, juice only
  • ½ small bunch rocket
  • ½ small watercress
  • 20g/¾oz mizuna leaves
  • 1 small fennel bulb, thinly sliced on a mandolin and placed in ice-cold water
  • 3 tbsp olive oil
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 2 fillets red mullet, skin on, pin boned
  • ½ block feta, frozen
  1. For the tomato and chilli sauce, put the passata in a medium saucepan, add the salt, sugar and chilli flakes. Reduce by half and set aside. When cool, season with the lime juice, to taste.
  2. For the fennel and rocket salad, put the rocket, watercress, mizuna and drained slices of fennel in a bowl.
  3. In a separate bowl, combine the oil, lemon juice, salt and pepper. Just before serving toss the leaves in the dressing.
  4. For the red mullet, heat the oil in a frying pan. Once hot, add the fish skin-side down and cook for 1-2 minutes on each side.
  5. To serve, pour a pool of the sauce in the centre of each serving plate. Top with the fish and then the salad. Grate the frozen feta over.
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