Baked red mullet with fennel and leeks from Eat: The Little Book of Fast Food (page 275) by Nigel Slater

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Notes about this recipe

  • wester on November 07, 2015

    The flavors were good, but I was quite disappointed to find the fennel wasn't close to being done after 20 mins. Either precook the vegetables or cut them smaller. The latter method would stop the fish from falling off the vegetables too. I used shallots instead of leeks, and reinserted the liver in the fish after cleaning them. Both worked well.

  • leahorowitz on May 21, 2014

    Added some new potatoes to the vegetables. Used fillets instead of whole fish and only added them after the vegetables had roasted for 30 mins. The fillets are ready very quickly, mine took about 4 to 5 minutes.

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