We got two red fish in our monthly fish box which were described as red mullet, but they didn’t look like the other red mullet we’ve eaten … so we’ll just call them “Red Fish”. Whatever they were, they are tasty and this dish showed them off perfectly and will work with whatever type of red fish you happen to have.
Wine Suggestion: the combination of the herbal fennel and the meaty, white fish demand a white with both a bit of body and a nutty, minerality. As it was a bank holiday we opened Patrick Javillier’s Bourgogne Côte d’Or Cuvée Oligocène, a judiciously oaked Chardonnay from soils very similar to Puligny Montrachet … without the pricetag.
Baked Red Fish with Fennel, Tomatoes & Olives – serves 2
- 2 whole red fish, scaled and gutted
- extra virgin olive oil
- 1 bulb of fennel, sliced
- cherry tomatoes, halved
- 2 cloves of garlic, sliced
- a handful of pitted black olives
- lemon, for squeezing over
- parsley, roughly chopped
Heat the oven to 200C.
Put the cherry tomatoes, fennel, olives and garlic into a large roasting tray. Drizzle generously with olive oil and season with salt and pepper.
Roast for 10 minutes, then place the fish on top, drizzle with more olive oil and roast for another 12 to 15 minutes or until the fish is cooked through.
Sprinkle with parsley and some lemon juice.
Jono & Jules do food & wine 
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