3 small fennel bulbs
4 tbsp olive oil
2 small onions, thinly sliced
2-3 basil leaves
4 small or 2 large red mullet, cleaned
grated rind of 1 lemon
150 ml fish or vegetable stock
4 tbsp butter juice of 1 lemon

Snip off the feathery fronds from the fennel, finely chop and reserve for the garnish.
Cut the fennel into wedges, leaving the layers attached at the root ends so the pieces stay intact.
Heat the oil in a frying pan large enough to take the fish in a single layer.
Add the wedges of fennel and the onions and cook for 10-15 minutes until softened and lightly browned.
Tuck a basil leaf inside each mullet, then place mullets on top of the vegetables.
Sprinkle over the lemon rind.
Pour in the stock and bring just to the boil.
Cover and cook gently, until fish is tender.
Melt the butter in a small pan and, when it starts to sizzle and colour slightly, add the lemon juice.
Pour over the mullet, sprinkle with the reserved fennel fronds and serve.