Spanish-style Small Fish
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 green pepper (cut into strips 1 cm wide)
- 2 Red onions (sliced into fine rings)
- 1 tsp sugar
- 1 red chili pepper (sliced finely into strips)
- 2 unwaxed Oranges (one zested, both filleted and juice reserved, fillets chopped)
- 6 Tomatoes (deseeded and sliced)
- 3 cups Sprat (ready to cook)
- ⅓ cup flour
- vegetable oil (for frying)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Heat the oil and slowly fry the peppers and onions until golden. Scatter over the sugar and allow to caramelise slightly. Stir in the chilli and fry briefly then deglaze with the orange juice. Stir in the tomatoes, orange zest and pieces and braise for 1-2 minutes. Season to taste with salt and ground black pepper. Cover and put to one side.
2.
Season the sprats with salt and ground black pepper and toss in flour. Shake off any excess flour. Heat the oil and deep fry the fish in batches for around 2 minutes, until golden brown. Take out the cooked fish with a slotted spoon and drain on kitchen paper.
3.
Arrange the fish on top of the salsa and serve garnished with parsley.
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