- 12 small mullets (or 8 medium)
- juice of 2 oranges
- zest of 2 oranges (thick strips)
- 200g olives with crumbs
- 6pcs soup of olive oil
- 400g Cherry tomatoes
- 2 boxes. soup of pelt from sun-dried tomatoes
- 6-8 cardamom seeds
- 1-2 tbsp. soup of flour
Heat two tablespoons of olive oil over medium heat and lightly saute the cherry tomatoes. Add the orange juice, the sun-dried tomato paste and the orange zest. Salt and cook for 5-10 minutes.
Clean the mullets, salt and flour. Fry with remaining olive oil on high heat for 2 minutes on each side.
Put them in the tomato sauce (carefully to prevent the fish from breaking down), toss the cardamom, olives and basil. Simmer the pan for 10-15 minutes.
Serve the marmalades on a plate accompanied by wild rice.