The fish is browned in olive oil, then covered with a gently scented marinade made from vermouth, orange, and lemon. It is meant to be served at room temperature after it has had time to steep and mellow.
Ingredients
Equipment
Method
- Wash the fish in cold water and pat thoroughly dry with paper towels.
- Put the oil in a skillet over medium heat. When hot, dredge the fish lightly in flour and slip it into the skillet (cook in batches if needed, dredging only at the moment you are ready to fry).
- Brown about 5 minutes on the first side and 4 minutes on the second. Transfer the fish to a deep serving dish large enough to hold it without overlapping. Do not discard the oil in the skillet.
- Make 2 to 3 shallow diagonal cuts on both sides of the fish, cutting only the skin.
- Add the chopped onion to the skillet and cook over medium heat until the onion turns a pale gold.
- Add the vermouth and orange peel and let the vermouth bubble gently about 30 seconds. Stir, then add the orange juice, lemon juice, salt, and a few grindings of pepper. Let it bubble about 1/2 minute, stirring a few times. Stir in the parsley and pour everything over the fish.
- Let the fish steep at room temperature at least 6 hours before refrigerating. Plan to serve no sooner than the following day, and within 3 days. Take it out of the refrigerator at least 2 hours before serving. Garnish with orange slices if you like.