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 … More Mullet and fennel in perfect harmony