The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mulloway with gem lettuce, fennel and anchovies

You'll need

4 baby fennel bulbs, cut into wedges 2 Spanish onions, cut into wedges 2 garlic cloves, thinly sliced 6 anchovy fillets, torn ¼ cup (loosely packed) rosemary leaves 80 ml (1/3 cup) extra-virgin olive oil 3 baby gem or baby cos lettuce, coarsely chopped 1 whole mulloway (head removed to fit pan; 1.2kg), cleaned, fins and tail trimmed 1 tsp coarsely crushed fennel seeds To serve: aïoli, lemon cheeks and crusty bread


  • 01
  • Preheat oven to 220C. Place fennel, onion, garlic, anchovies, half the rosemary and half the oil in a roasting pan, season to taste, then scatter with lettuce and set aside.
  • 02
  • Place fish on a board and score skin in a crisscross pattern. Finely chop remaining rosemary and scatter over fish with fennel seeds. Season generously to taste, drizzle with remaining olive oil, then place fish on lettuce and roast until cooked through (30-40 minutes). Serve fish hot with roasted vegetables, aïoli, lemon cheeks and crusty bread.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

An Italian white, such as friulano

Featured in

Jun 2013

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.