Red Mullet with Baby Artichokes and Fennel

The combination of sweet fennel, artichokes and herby rosemary works well with lightly fried fish in this tasty recipe by Mike Robinson
By Mike Robinson
Red Mullet with Baby Artichokes and Fennel
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 baby artichokes
  • 500 ml extra virgin olive oil
  • 1 bulb fennel, sliced
  • 6 cloves garlic, sliced
  • 1 lemon, grated zest and juice
  • 1 large sprig rosemary
  • 1 tsp salt and black pepper
  • 8-10 sun-blushed tomatoes
  • 4 x 125 g fillets red mullet
  • lemon wedges, to serve


1. Cut the baby artichokes into wedges and put in a saucepan. Pour over enough olive oil to cover.

2. Add the sliced fennel, garlic, lemon rind, lemon juice, rosemary, salt and pepper. Cook on a low heat for 5-6 minutes, until softened.

3. Stir in the sunblush tomatoes and keep warm.

4. Place a non-stick frying pan over a moderate heat. Season the fillets with salt and pepper and add the fish, skin side down. Fry for 2 minutes before flipping the fillets over and cooking for a further 1 ½ minutes.

5. To serve, spoon the warm baby artichokes and fennel onto plates and top with the red mullet fillets. Serve with lemon wedges on the side.

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