Citrus and Caper Mullet

Hey, Whiskers!
Long time no speak!!! The good thing is I'm still into cooking and especially fresh fish. This time I was inspired by the citrus of the season so I decided to balance the orange with capers for the sea brine. I always like cooking fish on a bed of white onion as I feel it gives an undertone without being overwhelming. I made this recipe for one whole fish, ours took longer to cook as our oven decided to malfunction. Until next time, which will hopefully be soon. Keep whisking up love and happiness to those around you, and keep healthy in these winter months
Sam

Ingredients:

• 1 whole grey mullet
• 1/2 cup orange juice
• 1 orange sliced
• 2 tablespoons capers
• 1 onion sliced 
• 2 tablespoons fresh parsley chopped roughly
• 1/2 teaspoon crushed garlic
• 1 teaspoon brown sugar
• Salt and pepper to taste

How To:

1. Slice onion and orange and create a bed for the fish. Place the fish over the bed and cover with remaining orange and onion.
2. Mix remaining ingredients and pour over the fish.
3. Cook the fish covered at 170 degrees for about 25 minutes. Check to see if fish flakes. Take off the foil for last 5/10 minutes to crisp the skin.