Putting the fish on top of the leek ragout protects it from the heat of the dish, so it bakes gently without drying out.
Prep 15 mins
Cook 20 mins
1 tbsp vegetable oil
80g bacon lardons
1 onion, finely chopped
2 leeks, sliced into rings
1 pink grapefruit, zested and cut into segments
2 red mullets, scaled, filleted and bones removed (ask your fishmonger to do this)
1 Heat the oven to 180C/160C fan/gas 4. Heat the oil in a shallow flameproof casserole dish, and fry the bacon until crisp and golden. Add the onion and leeks and cook until they just start to soften about 2 mins. Stir in the grapefruit zest and butter. Once the butter has melted, lay the mullet, skin-side up, on top of the leek ragout. Season with sea salt and bake for 12 mins.
2 Meanwhile, heat the grill to high. Put the grapefruit segments on a heavy baking sheet and grill the segments until they’re charred with a toasty edge. Or, use a kitchen blowtorch. Top the fish with the charred segments and serve.
PER SERVING 465 kcals, fat 30g, saturates 11g, carbs 19g, sugars 8g, fibre 8g, protein 27g, salt 1.6g
Rosie Birkett’s grilled mackerel with pickled gooseberry ketchup
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