Red Snapper with Orange and Capers

Charmaine Lu -
  • 4 red snapper, cleaned and gutted
  • ½ tsp salt
  • Semolina, for dusting
  • 50ml olive oil
  • 2 oranges, 1 zested and juiced, 1 sliced into rounds
  • 1 tbsp capers
  • 1 tbsp toasted pine nuts
  • Pinch of chilli flakes
  • Chopped parsley
  • Season the fish liberally with salt and pepper and dust with the semolina. Fry in the oil on both sides until golden brown, starting to crisp, and cooked through. Transfer to a plate and keep warm.
  • Add the orange juice and zest to the pan you’ve fried the fish in, and deglaze by scraping all the crispy bits from the bottom. Add the orange slices to the pan along with the pine nuts, capers, parsley and chilli flakes, and stir for a minute to warm through. Pour the mixture over the fish and serve immediately.
20 mins
4 serving