Mullet and fennel in perfect harmony

For 2 p, boil 500-600 grams of potatoes (small potatoes would be the best, but hardly to find in Italy) for 10 mins in salted water. Drain.

Slice 600 grams of fennel thinly. Mix with the zeste and  juice of 1 lemon. Keep cool.

Put the potatoes in an oven dish. Add 4 chopped garlic cloves, pepper and a drizzle of olive oil. Bake in the oven at 220° until golden cripsy. Turn now and again. If the potatoes are almost done, put  300 grams of mullet filets on an oven tray covered with baking paper. Add some pepper, salt and a drizzle of olive oil on each side and put in the oven.

Spread fennel, potatoes and fish on a large plate. Finish with fresh dill and a drizzle of good olive oil. Fresh, easy and tasty cooking!


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