BBC TV CHEFS

Tom Kerridge’s baked red mullet with bacon, leeks & grapefruit

Putting the fish on top of the leek ragout protects it from the heat of the dish, so it bakes gently without drying out.

• Serves 2 • Prep 15 mins • Cook 20 mins

1 tbsp vegetable oil
80g bacon lardons
1 onion, finely chopped
2 leeks, sliced into rings
1 pink grapefruit, zested and cut into segments
30g butter
2 red mullets, scaled, filleted and bones removed (ask your fishmonger to do this)

Heat the oven to 180C/160C fan/gas 4. Heat the oil in a shallow flameproof