Instructions: Season the red mullet fillets and set aside.

Trim the fennel reserving the feathery fronds to use as a garnish.

Halve the fennel lengthways then slice finely.

Put into a pan with one tablespoon of the oil one tablespoon of water and a little salt.

Cover and sweat gently for 510 minutes until tender.

Drain and reserve.

Mix the basil parsley capers garlic tomato puree and sugar with 1% tablespoons of olive oil.

Roll the puff pastry out very thinly and cut out 4 x 20cm circles.

Lay them on oiled baking sheets and prick.

Brush or smear the olive oil and herb mixture over the circles leaving a Icm border all around the edge.

Now divide the fennel between the circles it should cover them more or less but dont heap it up.

Cut the filiets into strips wipe them dry and arrange skin side up over the fennel pressing down gently.

Brush the red mullet fennel and edges of pastry with olive oil.

Bake at 230C/450F/Gas Mark 8 for 5 minutes whip out of the oven brush the edges of the pastry with olive oil again then return to the oven for a further 5 minutes until the fish is just cooked through.

Serve immediately scattered with fennel greenery.

Serves 4

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