Red Mullet Fillets with Fennel Flower and Orange Sauce

• 1 large red mullet, scaled and filleted
• juice and grated rind of 1 orange
• 2 fennel flower heads

Remove as many of the larger bones as you can from the fish, then rub it with half the orange zest and juice and season lightly with salt and pepper. Crumble one of the fennel flower heads over the fish, flesh side up, and leave for an hour for the flavours to mingle.

Brush a griddle or heavy cast-iron pan with olive oil and cook the fish fillets until done to your liking. Transfer them