Baked whole fish with grapefruit

Preheat the oven to 200°C (400°F, gas mark 6). Working over a bowl to catch the juices, peel the grapefruit and slice between the membranes to cut out the segments, dropping them into the bowl. Squeeze the juice from the membranes into the bowl.

Heat the olive oil in a large frying pan over a moderate heat. Add the onions and fennel and cook for about 4 minutes, stirring frequently, until the onion has softened and started to brown. Reduce the heat and add the garlic, thyme and wine or vermouth. Cook for 2–3 minutes, stirring frequently, until the wine has reduced by half. Season with salt and pepper to taste.

Turn the vegetables into an ovenproof dish large enough to hold the fish. Put a bay leaf in the cavity of each fish and season them. Lay the fish on top of the vegetables and scatter over the grapefruit segments, reserving the juice.

Put the grapefruit juice into a measuring jug with the orange juice. If needed, top up with water to make 300 ml (10 fl oz); if there is more juice than this, it can all be used. Stir in the chilli purée and pour the juice over the fish and vegetables. Cover with foil and bake for about 25 minutes or until the fish will flake easily. Serve hot.