A simple recipe, very light and aromatic. You won’t believe how successful the combination of fish, orange, olives and cardamom is!
Serves: 4 Prep. time: 15′ Cooks in: 35′ Ready in: 50′
12 mullets, cleaned
2 oranges, juiced + zested (cut in large pieces)
200 g black olives
6 tbsp extra-virgin olive oil
400 g cherry tomatoes
2 tbsp sun dried tomato puree
6-8 cardamom pods
1-2 tbsp flour
Heat 2 tbsp oil in a pan and cook cherry tomatoes on medium heat. Stir in orange juice, tomato paste and orange zest. Season with salt and pepper and cook for 5΄-10΄.
Season fish with salt and dust with flour. Heat remaining oil in a non-stick pan and fry fish for 2΄ on both sides until cooked through.
Carefully transfer fish in the tomato sauce, add cardamom and olives. Simmer for 10΄-15΄ with lid on. Serve warm with wild rice on the side.
Photo: George Drakopoulos – Food styling: Τina Webb
Και η συνταγή στα ελληνικά: Μπαρμπούνια με πορτοκάλια και ελιές