Rick Stein served up fried red mullet with oranges and capers on Rick Stein: From Venice to Istanbul.

Rick says: “The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know the ones that come to Cornwall in autumn are pretty hard to beat.”

The ingredients are: 8 small or 4 medium red mullet, scaled and gutted, ½ tsp salt, freshly ground black pepper, semolina, for dusting, 50ml olive oil, 2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds, 1 tbsp capers, 1 tbsp pine nuts, toasted, pinch chilli flakes and small handful flatleaf parsley, roughly chopped.