Mullets with oranges and olives


  •     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.