It’s an elegant fish which is as beautiful to eat as it is to look at. Steve Clark, head chef of the Garden Restaurant at The Bromley Court Hotel, keeps it simple.

 “I think fish is the ultimate fast food,” he said. “From the moment it hits the frying pan, it can be on the plate within 5 minutes.

“Red mullet holds itself together well during cooking, so makes a perfect fish for the barbecue.

“Here in the Garden Restaurant  I serve it with fennel pickle, courgette and avocado salsa, and a plum tomato filled with aubergine caviar. It means you have bursts of flavour bouncing around your tongue with every mouthful.

“At home, try the red mullet just with the fennel pickle, and serve with warm, crusty bread.”

Fennel is the perfect partner with fish, so don’t be put off by its almost alien appearance. It is really easy to prepare – once you have removed the fronds from the top, treat it like you would a cabbage. Peel off the outer leaves, halve it, and cut out the core. Or buy baby fennel and then there is no need to remove the core.

The fennel pickle will keep in the fridge for up to 3 days and also goes well with meat – try it with burgers as an alternative to relish. Make the pickling liquid in bulk and keep in the fridge for up to a week. Once made, you will have delicious fresh fennel pickle within minutes.

The Garden Restaurant is serving red mullet on its Specials Menu throughout the summer. See website for details: bromleycourthotel.co.uk

Got a question for Chef in the Garden? Email it to jim.palmer@london.newsquest.co.uk

RECIPE - RED MULLET FILLETS WITH FENNEL PICKLE

Serves 2

Ingredients:

• 2 x 150g fillets of red mullet, skin on
• Salt and pepper to season
• 1 tbs olive oil
• 1 fennel bulb
• Pinch of salt
• 80ml Thai fish sauce (available in most supermarkets)
• 400g granulated or caster sugar
• 400ml water
• A pinch of ground dried chipotle chilli - available in the supermarket spice section, or use smoked paprika or Cajun seasoning
• Juice of 3-4 limes 
• Half a bunch of fresh dill - chopped

Method:

• First make a stock syrup by putting the sugar and water in a saucepan and bringing to the boil. Boil for two minutes, then leave to cool.
• Cut off the fennel fronds and stalks, reserving the fronds for later. Halve, then quarter the fennel, and remove the core. Slice finely. Sprinkle over a pinch of salt and leave for 30 minutes.
• Finely chop the fennel fronds and stir into the cold syrup with the lime juice, fish sauce and ground dried chipotle. This sweet and sour pickling liquid will keep in the fridge for up to a week.
• Once the fennel has been salted for 30 minutes, pour over enough of the pickling liquid just to cover it. Give it a good stir and leave to infuse for 5 minutes before serving.  It will keep in the fridge for up to 3 days. Use it as you would a coleslaw.
• To cook the fish, pat it dry with kitchen towel and slash the skin with a sharp knife. This will prevent the fish from curling up while cooking.
• Place a frying pan on the stove with the oil and let it get really hot. Sprinkle salt and pepper over the fish and place in the pan for 3 minutes, skin side down. Flip over and cook for another minute.
• Serve with the fennel pickle.