Pan-Fried Red Mullet

Photo: flickr user avlxyz

Ingredients

4 8 oz Red Mullets, filleted

6 tablespoons Olive Oil

10 Peppercorns, crushed

2 Oranges, one peeled and slices, one squeezed

1 Lemon

2 tablespoons Flour

1 tablespoon Butter

2 Drained Canned Anchovies, chopped

4 tablespoons Shredded Fresh Basil

Salt, to taste

Black Pepper, to taste

Preparation

Place the fish fillets in a shallow dish in a single layer. Pour over the olive oil and sprinkle with the crushed peppercorns. Lay the orange slices on top of the fish. Cover the dish, and leave to marinate in the fridge for a least 4 hours. Halve the lemon. Remove the skin and pith from one half using a small sharp knife, and slice thinly. Squeeze the juice from the other half. Lift the fish out of the marinade, and pat dry on kitchen paper. Reserve the marinade and orange

Pour the sauce over the fish and garnish with the reserved orange slices and the lemon slices.