Ingredients
2 red mullets, scaled, boned and filleted
1 large fennel, thinly sliced
1 Pink grapefruit skin removed and cut into slices
salt and pepper to taste
3 tablespoons extra virgin olive oil
1 lemon cut in half
1 handful of flat leaf parsley
Method
Score the skin on the red mullet fillets. Drizzle with olive, salt and pepper. Then grill on one side for 3 to 4 minutes depending on the thickness of the fillets.
Place layers of thinly sliced fennel and grapefruit onto a serving plate.
Mix the olive oil with the juice of half a lemon and drizzle over the plate.
When the fish is cooked add the butter to the pan and the juice of half a lemon , this will bring all the flavours together in the frying pan and make the perfect sauce to spoon over the top of the fish and salad.
Place the cooked fish on top of the fennel salad and finish it with the melted lemon and butter sauce.
.jpg?auto=format%2Ccompress&bluhash=b111fe7eca5be1d7afdceb471dc7c9a8&w=925&h=925&fit=crop&s=9d3c2781707553d675537a48ba2e2b5c)
.jpg?auto=format%2Ccompress&bluhash=3f3eb3d2e274fb812b167d798625ad27&w=925&h=925&fit=crop&s=b330909a55279d11598d0986d94c2eae)
