A Mediterranean favourite.
- 30 ml (2 tbsps) olive oil
- 1 clove garlic, crushed
- 2 shallots, finely chopped
- 450 g (1 lb) ripe tomatoes, peeled, seeded and sliced
- 10 ml (2 tsps) chopped marjoram and parsley mixed
- 90 ml (3 fl oz) dry white wine
- Salt, pepper and pinch saffron
- Oil for frying
- 2 small bulbs fennel, quartered and cored
- 4 Red Mullet,
- Flour mixed with salt and pepper
- Heat 30 ml (2 tbsps) olive oil in a deep saucepan and add the garlic and shallots. Cook 1 – 2 minutes to soften slightly, then add tomatoes, herbs, wine, salt, pepper and saffron. Allow to simmer, uncovered, for 30 minutes and set aside while preparing the fennel and fish.
- Pour about 60 ml (4 tbsps) oil into a large frying pan or saute pan. Place over moderate heat and add the fennel. Cook quickly until the fennel is slightly browned. Lower the heat and cook a further 5 – 10 minutes to soften the fennel.
- Wash the fish and dry thoroughly. Roll the fish in seasoned flour, shaking off the excess.
- When the fennel is tender, remove it from the pan and set it aside. Fry the fish until golden brown on both sides, about 2 – 3 minutes per side. Arrange the fish in a warm serving dish and surround with the fennel. Reheat the sauce and spoon over the fish. Serve remaining sauce separately.