Mullet with Fennel and Wine

An easy-to-prepare dish, Mullet with Fennel and Wine is delicate and makes a colourful presentation for a dinner party.

Serve with boiled new potatoes and broccoli.

1×4 lb. grey mullet, cleaned, but with head and tail left on juice of

2 lemons

2 oz. plus

1 teaspoon butter, cut into small pieces

1 teaspoon salt

2 teaspoon black pepper

2 garlic cloves, crushed

2 medium-sized lemons, thinly sliced

3 large tomatoes, thinly sliced

4 fennel sprigs or

½ teaspoons dried fennel seeds

2 thyme sprays or

1 teaspoon dried thyme

10 fl. oz.

½ cups dry white wine

Place the fish in a large shallow dish and sprinkle over the lemon juice. Set aside to marinate at room temperature for 15 minutes.

Preheat the oven to moderate 350 T (Gas Mark 4, 180°C). Lightly grease a large baking dish with the teaspoon of butter.

Set aside.

Remove the fish from the dish and pat it dry with kitchen paper towels. Rub the fish all over with the salt, pepper and crushed garlic. Place it in the prepared baking dish. Discard the marinade.

Place a layer of lemon slices in the stomach cavity of the fish, then cover with a layer of tomato slices. Place two fennel sprigs and one thyme spray on top of the tomato and dot with half of the remaining butter.

Make similar layers of the remaining lemon, tomato, herbs and butter on top of the fish. Tie two pieces of string around the fish to close the cavity and keep the stuffing in place.

Pour the wine over the fish and place the dish in the centre of the oven. Bake the fish for 45 minutes, or until the flesh flakes easily when tested with a fork.

Remove the dish from the oven. With slotted spoons, carefully transfer the fish to a serving dish. Remove and discard the string. Strain the juices in the dish over the fish and serve immediately.