Pan-Fried Red Mullet
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:39pm

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

1 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  2 Pour the sauce over the fish and garnish with the reserved orange slices and the lemon slices.