Ingredients

• 12 Charlotte potatoes
• peeled
• 1 large fennel bulb
• 2 tbsp extra virgin olive oil
• plus extra for drizzling
• 2 whole red mullets
• scaled and filleted
• 2 heaped tbsp pitted black olives
• preferably taggiasca
• 1 tbsp capers in vinegar
• drained
• 2 tbsp chopped parsley
• 200g/7oz datterini or cherry tomatoes
• cut in half
• squeeze lemon juice
• sea salt and freshly ground black pepper
• extra virgin olive oil
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender. Drain and set aside until cool enough to handle. Cut into 5mm slices.
• While the potatoes are cooking
• cut the fennel bulb vertically in half
• then cut each half into 1cm half-moon slices. Cook the fennel in another pan of boiling salted water for about 5 minutes until tender
• then drain.
• Heat the olive oil in a large ovenproof frying pan and fry the potato slices until they start to colour. Add the fennel and fry for a minute longer.
• Season the mullet fillets with salt and pepper
• then place skin-side up on top of the potatoes and fennel. Scatter the olives
• capers
• parsley and tomatoes over the fish. Transfer the pan to the oven and roast for 5 minutes.
• Remove from the oven and finish with a squeeze of lemon and drizzle of extra virgin olive oil. Serve immediately.