Recipe detail

Fish Fried red mullet with oranges and capers

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine:  

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Program steps

  • Preheating:
  • 230 °C

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1
Combination
20 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
medium red mullet, scaled and gutted 4 pcs
salt 3 g
ground black pepper 1 g
semolina, for dusting 1 g
olive oil 50 ml
capers 15 g
pine nuts, toasted 5 g
chilli flakes 1 g
small handful flatleaf parsley, roughly chopped 1 g

Directions

Season the red mullet with the salt and some pepper, and dust with semolina.
Use the Retigo bake GN container, set the Retigo combi oven to a combi mode 20%, 220C for about 5 minutes until golden-brown. Transfer to a plate and keep warm.
Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately.

Recommended accessories

Vision Bake

Vision Bake