FRIED RED MULLET WITH ORANGES AND CAPERS
Ingredients
- 8 small or 4 medium red mullet
- scaled and gutted
- ½ tsp salt
- freshly ground black pepper
- semolina
- for dusting
- 50ml/2fl oz olive oil
- 2 small oranges; 1 zested and juiced
- 1 thinly sliced into rounds
- 1 tbsp capers
- 1 tbsp pine nuts
- toasted
- pinch chilli flakes
- small handful flatleaf parsley
- roughly chopped
Directions
- Season the red mullet with the salt and some pepper
- and dust with semolina.
- Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm.
- Deglaze the pan with the orange zest and juice
- then add the orange slices
- capers
- pine nuts
- chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately.
