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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 elegant, simple fish dish, barbounia sto fourno me portokali.
few sprigs of fresh dill, plus extra to garnish
4 large red mullet, total weight 1–1.2 kilograms/2 and 1/4–2 and 1/2 pounds, gutted and cleaned
2 large oranges, halved
1/2 lemon
60 milliliters/4 tablespoons Tuscanini Extra Virgin Olive Oil
pinch of Gefen Salt
19 grams/2 tablespoons pine nuts
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. Make sure that the fish are not packed too close together. Sprinkle more dill around the fish.
Set half an orange aside and squeeze the rest, along with the lemon. Mix the citrus juices with the oil, then pour the mixture over the fish. Turn the fish over so that they are evenly coated in the marinade, then cover and leave in a cool place to marinate for one to two hours, spooning the marinade over the fish occasionally.
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas 4. Slice the reserved half-orange into thin rounds, then cut each round into quarters. Cover and set aside.
Sprinkle a little salt over each fish. Place two or three of the orange wedges over each fish.
Bake for 20 minutes, then remove the dish from the oven, baste the fish with the juices and sprinkle over the pine nuts. Return the dish to the oven and bake for 10–15 minutes more.
Test the thickest fish to make sure that it is cooked thoroughly, then remove from the oven.
You can transfer the fish to a serving platter, garnished with sprigs of fresh dill, or present them in the baking dish.
Recipe excerpted from Rena Salaman’s FOOD & COOKING OF GREECE
ISBN 9780754835455
240 pages, £20 / $35
© and Published by Lorenz Books
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