Barbounia with Fennel & Orange

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Depending on the time of year, as you pass through a Mediterranean open-air market the elderly head-scarved party who lurches towards you with a gap-toothed grimace may well be proffering a handful of partially dried flowering heads of fennel for sale - precisely what you want to perfume this dish of roast red mullet - barbounia in Greek. You are not likely to be so accosted in this country and will have to make do with the feathery leaves or bulb of the plant. These are not eaten, but will