Serves 4
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
Method
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.