Mulloway with gem lettuce, fennel and anchovies

AT A GLANCE

  • Serves 6 - 8 people

  • 4 baby fennel bulbs, cut into wedges
  • 2 Spanish onions, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 6 anchovy fillets, torn
  • ¼ cup (loosely packed) rosemary leaves
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 3 baby gem or baby cos lettuce, coarsely chopped
  • 1 whole mulloway (head removed to fit pan; 1.2kg), cleaned, fins and tail trimmed
  • 1 tsp coarsely crushed fennel seeds
  • To serve: aïoli, lemon cheeks and crusty bread
01   Preheat oven to 220C. Place fennel, onion, garlic, anchovies, half the rosemary and half the oil in a roasting pan, season to taste, then scatter with lettuce and set aside.
02   Place fish on a board and score skin in a crisscross pattern. Finely chop remaining rosemary and scatter over fish with fennel seeds. Season generously to taste, drizzle with remaining olive oil, then place fish on lettuce and roast until cooked through (30-40 minutes). Serve fish hot with roasted vegetables, aïoli, lemon cheeks and crusty bread.

Topics:

SEAFOOD, FISH, MODERN AUSTRALIAN, ONIONS, ROSEMARY, FENNEL, WINTER, MULLOWAY, ROAST, ANCHOVIES, GARLIC, MAIN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

AN ITALIAN WHITE, SUCH AS FRIULANO , suggested by MAX ALLEN

FEATURED IN

Jun 2013

Jun 2013

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