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BAKED RED MULLET WITH ORANGES

(barbounia me portokali)


INGREDIENTS:


METHOD:


Oranges are so plentiful in Greece that they can be picked from trees in the streets. The aroma of orange zest pervades many of the Greek's classic dishes, and the juice adds flavour to wonderful recipes like this one.

1. Place some fresh dill in the cavity of each fish and lay them in a baking dish, preferably one that can be taken straight to the table.

2. Set half an orange aside and squeeze the rest, along with the lemon. Mix the juice with the olive oil, then pour the mixture over the fish. Turn the fish so that they are evenly coated in the marinade, then cover and leave in a cool place to marinate for 1-2 hours, spooning the marinade over the fish occasionally.

3. Preheat the oven to 180°C/350°F/Gas 4. Sprinkle a little salt over each fish. Slice the reserved half orange into thin rounds, then cut each round into quarters. Place two or three of these orange wedges over each fish. Bake for 20 minutes, then remove the dish from the oven, baste the fish with the juices and sprinkle the pine nuts over. Return the dish to the oven and bake for 10-15 minutes more.

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