Baked Whole Wheat Breakfast Quesadilla
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Baked anchovy stuffed red mullet with fennel
Ingredients
- 1 large or 2 medium fennel bulbs
- 1 red onion, sliced into thin wedges
- 2 tbsp extra virgin olive oil, plus extra for the stuffing and to drizzle
- 1 lemon, juiced, plus wedges to serve
- 4 medium whole red mullet, about 350g each, gutted, scaled and washed
- crusty bread, to serve
- 50g anchovies, drained of oil and finely chopped
- 50g fresh white breadcrumbs
- 2 garlic cloves, finely grated
- 1 plum tomato, finely chopped
- 1 tbsp finely chopped flat-leaf parsley leaves
Instructions
Baked anchovy-stuffed red mullet with fennel serves 8 original recipe by BBC Good Food.
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