Special Diet

Pan-Fried Red Mullet with Fennel Mash

cook 10 mins
Tags: Gluten free
  • 625 g (1¼ lb) peeled and diced potatoes
  • 2 fennel bulbs, trimmed and diced
  • 1 tablespoon olive oil
  • 8 x 100 g (3½ oz) red mullet fillets
  • 25 g (1 oz) butter
  • 1 tablespoon chopped parsley
  • watercress sprigs, to serve
  • Cook the potatoes and fennel in a pan of boiling water for 8–9 minutes, until tender.
  • Meanwhile, heat the oil in a pan over a medium heat, add the red mullet fillets and cook for 2–3 minutes on each side.
  • Drain the potato and fennel and roughly mash with the butter and chopped parsley. Serve the red mullet on a bed of the mash with a few watercress sprigs.
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