Difficulty: Easy - for beginners
Dietary guidance: v
2 whole red mullet
2 bunches wild fennel
salt and freshly ground pepper
3 tbsp white wine
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 200C, 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.