Instructions: Heat 2 tablespoons of the oil in a pan add the onion and fry gently until soft but not coloured.

Add the wine and vinegar and boil briskly for 10 minutes or until reduced by half.

Meanwhile put 2 or 3 mint leaves and a little garlic inside each fish.

Season the flour well with salt and pepper and use to coat the fish.

Heat the remaining oil in a shallow frying pan add the fish and fry gently until crisp golden and cooked through about 6 minutes on each side.

Drain and arrange in a shallow dish.

Pour over the hot sauce and leave to cool basting occasionally.

Serve cold garnished with orange and lemon slices and mint.

Serves 4

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