Red Mullet with Anchovies and Orange

Name: Red Mullet with Anchovies and Orange
Yield: Serves 4
Ingredients: chopped parsley; 4 red mullet, weighing about 225 g/8 oz each, scaled and cleaned; 1 orange, peeled and sectioned; 8 anchovy fillets; seasoned flour; 4 tablespoons skinned, seeded and diced tomato; 100 ml/4 fl oz orange juice; oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The gamey flavour of the red mullet, larded with salty anchovies, is softened by the tomato and orange sauce. The result is a dish that is bursting with definite, honest flavours. Keep vegetables simple – boiled or steamed potatoes and a green salad.

Ingredients

4 red mullet, weighing about 225 g/8 oz each, scaled and cleaned
8

Fish course
Pescatarian

Method

With a sharp knife, make two deep diagonal slashes at an angle to the bone on either side of each mullet. Quarter four of the anchovy fillets and tuck a piece of anchovy into each slash. Chop the remaining anchovies roughly. Dip the fish into the seasoned flour to coat, brush with oil, then place under a preheated very hot grill for 5 minutes on each side. Place on a heated serving dish, and ke