Israeli Red Mullet with Orange Butter Instructions

Wash the oranges in hot water and peel them thinly. Blanche the peels in boiling water for 2 minutes.

Heat the orange juice and the other ingredients except the butter in a saucepan and reduce the liquid until about half has evaporated. Take the mixture off the heat and pass it through a small strainer into another saucepan. Now whisk in the liquid butter. Keep warm.

Heat the oil in a large frying pan. Slightly salt the fish filets, turn them in flour, shake off excess flour, and fry them for 2 minutes on each side.

Put some orange butter on the plates and place the fish on top. Garnish with orange zest (thin strips of orange peel). This is best when served with fresh crusty white bread.