Mullet, Fennel and Kumquats Recipe

Ingredients:

• 4 mullets, scaled and gutted
• 2 fennel bulbs, thinly sliced
• 8-10 kumquats, thinly sliced
• 3 cloves garlic, finely chopped
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the mullets dry with a paper towel and season them with salt, pepper and lemon zest.
3. In a large baking dish, mix together the sliced fennel, kumquats, garlic, olive oil and lemon juice.
4. Arrange the seasoned mullets on top of the fennel mixture in the baking dish.
5. Bake in the preheated oven for 20-25 minutes or until the fish is cooked through.
6. Remove from the oven and let it rest for 5 minutes.
7. Serve the mullet and fennel mixture hot with additional lemon wedges and a sprinkle of fresh chopped parsley.

Verdict:

Mullet, fennel and kumquats create a perfect flavor combination that is both sweet and sour. The fish is juicy and tender, while the roasted fennel and kumquats enhance the dish’s overall freshness and flavor. The dish is also easy to prepare and make it an ideal choice for hosting, special occasions, and leisurely weekend meals.

Serving Suggestions:

This dish pairs well with a refreshing green salad or roasted potatoes. Add a crisp white wine like Sauvignon Blanc to complete the meal.