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This is a Nigel Slater recipe from his new book Eat. You can see the original recipe here. It is not a million miles away from my own  Mediterranean Sea Bass and Besugo al horno, especially after I’ve made my own little changes.

I have asked my fishmonger to fillet my fish, simply because it makes eating it a whole lot easier. Also, I’ve added garlic and white wine, used a lot less olive oil, and omitted the lemon juice (although I included lemon wedges for a little colour and flavour). This time around I included some sliced, par-boiled new potatoes. (I would usually serve with brown rice, but we had a fish/brown rice meal last night.) If I had any cherry tomatoes I would probably have chucked them in, and I also think asparagus or green beans would go nicely with this.

You’ll see by the brevity of the cooking instructions that is an easy-peasy dish. And because it is pink, the fish is so very pretty.


  • 4-5 baby new potatoes, par-boiled, sliced
  • 1 fennel bulb, sliced
  • 1 1/2 leeks, trimmed and sliced
  • 2 cloves garlic, roughly chopped
  • a handful of flat-leaved parsley, chopped
  • 1/2 lemon, cut into wedges
  • 2 red mullet (filleted)
  • 200ml white wine
  • olive oil
  • salt and pepper

Set the oven to 180C

Par-boil the new potatoes for about ten minutes, slice and scatter into an oven-proof dish. Add fennel, leeks, garlic, parsley and lemon.

Lay the fish over the top. Pour wine and olive oil over the dish. Season as required.

Cook for 20-30 minutes, less if your fish has been filleted.



Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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