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Roast Red Mullet Fillet with Potatoes
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
Steps
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