TODAY’S RECIPE: Red mullet with saffron

SERVES 2 to 4

Ingredients

2 whole red mullet, scaled and cleaned

Pinch saffron

2 tbsp olive oil

Pinch of fennel seeds

1 red onion, sliced Handful parsley, stalks and leaves separated

½ lemon, zested

½ fennel bulb, sliced Pinch of chilli flakes

2 tbsp pine nuts 2 tbsp golden sultanas

150g orzo

100ml fino sherry

180g cherry tomatoes

100g broad beans, blanched and peeled

Olive oil

2 thyme sprigs

2 slices lemon, halved

Method

1 Heat oven to 180C/160C fan/gas 4. Pour 1 tbsp boiling water over saffron in a bowl.

2 Heat oil in frying pan over a medium heat. Add fennel, onion, parsley stalks, lemon zest and chilli, and cook, stirring, for about five minutes. Add pine nuts, sultanas and orzo and cook a little longer. Add sherry and saffron, cook until liquid has gone, stir in parsley, halved tomatoes and beans. Transfer to oiled roasting tin. Add 250ml boiling water, cook in oven for 15 minutes.

3 Preheat grill. Season fish, and put thyme and lemon inside. Rub with olive oil, place on baking parchment, grill for about three to four minutes on each side, then remove. Once pasta is ready, divide it between plates and top with fish.