Preheat the oven to 200 °C.
Boil the fennel in salted water until tender. Heat olive oil in a large frying pan. Fry the potatoes until they start to colour. Add the fennel. Fry for a minute longer.
Season the mullet fillets with salt, pepper and place on the top, skin side up. Scatter the olives, capers and parsley on the top.
Cook in the oven for 5 min. Remove, squeeze lemon. Drizzle with extra virgin olive oil and serve immediately.
Wine paring: Greco di Tufo