Name: Baked Red Mullet & Radicchio
Total time: 1 h
Yield: 4
Ingredients: ⅓ cup (80ml) extra virgin olive oil; 800g small desiree potatoes, quartered; 100g red eschalots, peeled; 8 cloves garlic; 4 x 230g whole red mullet, cleaned; 1 small radicchio (150g), quartered, base left intact; 1 medium lemon (140g), rind removed in wide strips; 4 fresh thyme sprigs; ½ cup (125ml) white wine; ½ cup (125ml) fish stock; 1 tbsp lemon juice; fresh flat-leaf parsley sprigs, to serve

VMG Recipes