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Sweet and sour fish with Sicilian orange salad
Fruit and vegetables
2
onions
, thinly sliced
3
garlic
cloves, thinly sliced
handful fresh flatleaf
parsley
, leaves only
3
oranges
, peeled and segmented, 1 peel retained to blanch
1
fennel
bulb, thinly sliced
handful fresh flatleaf
parsley
, leaves only
small bunch fresh
mint
, leaves only
Tins, packets and jars
3 tbsp baby
capers
4 whole
anchovies
packed in salt, roughly chopped
Cooking ingredients
60ml/4 tbsp
olive oil
1 tsp
caster sugar
125ml/4fl oz moscatel
vinegar
50g/1¾oz
raisins
, soaked in warm water
50g/1¾oz
pine nuts
, toasted
2 tbsp
olive oil
pinch dried
oregano
(preferably Sicilian)
1 tbsp
pink peppercorns
salt and freshly ground
black pepper
Meat, fish and poultry
2 x 200g/7oz
sea bass
fillets, pin-boned and skin scored
Other
8 large caper berries on stalks
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