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natooraThis recipe for Red Mullet with Wild Fennel and Orange has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Red MulletIngredients for Red Mullet with Wild Fennel and Orange

2 whole red mullet
2 bunches wild fennel
2 oranges
salt and freshly ground pepper
50g butter
3 tbsp white wine

How to make Red Mullet with Wild Fennel and Orange

  • Peel the oranges and slice into segments, reserving any juice.
  • Use one bunch of fennel to stuff the fish with some of the orange segments.
  • Surround the fish with the remaining slices of orange and pour over any reserved juice, along with the white wine.
  • Season the fish with sea salt and ground pepper and dot with butter.
  • Bake at 200°C / Gas mark 6 for 20 - 25 minutes until the fish is flaky.
  • Bruise the other bunch of fennel, chop the leaves and scatter over the mullet.
  • Serve with the orange slices and juice from the dish.


This will be delicious served with some waxy new pototoes doused in herby butter, or alternatively, slice some potatoes very thinly and arrange on a baking tray. Season and toss in oil then bake for 10 minutes. Put the fish on top and cook for the remaining 20 - 25 minutes.

Serves 2

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Published with permission of Natoora

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