Nigel Slater’s midweek dinner: red mullet, fennel and blood orange

Serves 2. Ready in 45 minutes.

In a small bowl, mix together 2 tbsp of rice vinegar, the juice from a blood orange (you’ll need another for later) and the juice of half a lemon. Stir in 1 tbsp of liquid from a jar or packet of sushi ginger. Peel 1 small to medium-sized red onion, slice finely and add to the dressing. Leave to marinate for 40 minutes.

Cut 1 bulb of fennel (about 250g) in half lengthways, then slice each half thinly – the thinner the better – then push down into the dressing. Cover with a plate and set aside in the fridge to thoroughly chill.

Peel both the orange and a second one using a sharp knife, cutting away any white pith. Slice them thinly and add to the fennel.

Finely chop 12-25 parsley leaves, enough to give you about 1 tbsp of chopped parsley, then add to the salad. Shred 6 thin slices of sushi ginger and tuck them among the fennel.

Slice 2 large fillets of red mullet (about 325g) into 3cm pieces, brush with olive oil and season with salt.

Heat a griddle or frying pan over a moderate heat, then place the fillets skin side down on the hot griddle, and press firmly with a palette knife or chef’s press.

Leave for 3 or 4 minutes, then slide a palette knife under the fish, flip it over and cook the other side.

Divide the fennel and orange salad between 2 large plates, place the cooked fish on top, then spoon over some of the dressing. A few fennel fronds are not essential, but a pleasing addition.

If there is no red mullet, sea bass fillets are good here, too, as would be hake fillets.