Red Mullet on Fennel and Radicchio Salad

For the salad: rinse fennel and halve, remove hard stalk and cut into very thin strips. Chop fennel leaves finely and set aside. Blanch fennel strips in boiling salted water for 2 minutes. Drain, rinse with cold water in colander and drain again.

Peel oranges with a sharp knife carefully, removing as much pith as possible. Fillet, collecting all resulting juice.

Squeeze out juice from remaining orange parts. Whisk with lemon juice, fennel, lemon and orange zest and olive oil, season with salt, pepper and sugar. Rinse raddichio and separate leaves. Rinse leaves, spin dry, tear into bite-sized pieces and arrange decoratively on plates. Arrange fennel and orange segments on radicchio leaves. For the fish: rinse and pat dry red mullet fillets. Heat oil in a pan and cook fillets, skin side down, for about 2-3 minutes or until golden brown. Remove pan from heat and flip fish over, cook for a few minutes. Drain on paper towels and season with salt and pepper.