Theo Randall at his restaurant at the InterContinental takes us through this deliciously simple roast fish dish for Taste of London
1. Preheat the oven to 200ºC. Boil the fennel in salted water until tender.
2. Heat olive oil in a large frying pan. Fry the potatoes until they start to colour. Add the fennel. Fry for a minute longer.
3. Season the mullet fillets with salt, pepper and place on the top, skin side up. Scatter the olives, capers and parsley on the top. Cook in the oven for 5 minutes.
4. Remove, squeeze lemon. Drizzle with extra virgin olive oil and serve immediately.
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Recipe © courtesy of Theo Randall at his restaurant Theo Randall at the InterContinental
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