Red mullet with a fennel and rocket salad, a tomato and chilli sauce and frozen feta cheese
Prep time overnight
Cook time overnight
From Saturday Kitchen
Freezing feta creates a more crumbly texture, but fresh feta will still be lovely if you don’t have time to freeze your cheese.
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.
For the fennel and rocket salad, put the rocket, watercress, mizuna and drained slices of fennel in a bowl.
In a separate bowl, combine the oil, lemon juice, salt and pepper. Just before serving toss the leaves in the dressing.
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.
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.
For the tomato and chilli sauce
- 200g/7oz passata
- pinch salt
- pinch sugar
- pinch chilli flakes
- 1 lime, juice only
For the fennel and rocket salad
- 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
For the red mullet
- 2 tbsp olive oil
- 2 fillets red mullet, skin on, pin boned
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