ingredients
serves 4
4 red mullet, about 1/2 pound each, filleted
6 tbsp olive oil
10 peppercorns, crushed
2 oranges
1 lemon
salt and pepper
2 tbsp All purpose flour
1 tablespoon butter
2 anchovy fillets
1/2 ounce shredded basil
method
1. Lay the fish fillets in a shallow dish, drizzle over the olive oil and sprinkle with the peppercorns. Peel 1 orange, removing all white pith, then slice thinly. Lay the orange slices over the fish. Cover and leave to marinate in the fridge for 4 hours.
2. Remove the skin and white pith from one half of the lemon, then slice thinly and reserve for the garnish. Squeeze the juice from the other half.
3. Lift the fish out of the dish, reserving the marinade, and pat dry on kitchen paper. Season with salt and pepper, then dust lightly with flour.
4. Heat 3 tbsp of the marinade in a saute pan or skillet. Add the fish fillets and fry for 2 minutes on each side. Remove and set aside. Discard the oil remaining in the pan.
5. Melt the butter in the pan and add the remaining marinade. Add the anchovy fillets and crush until dissolved. Add the lemon juice and the juice from the other orange. Season and cook until slightly reduced. Lastly, stir in the shredded basil. Pour over the fish and garnish with the reserved lemon slices. Serve at once, with steamed couscous or rice and a salad.
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