(Serves 6)

6 x 150-175 g fish fillets or steaks – see recipe
Flour
Extra virgin olive oil for frying and dressing
1 garlic clove, peeled and chopped
Gozo sea salt
Grated zest and juice of a sour orange
1 tsp Gozo honey
Pinch of ground cumin
Fresh mint
Capers

This versatile recipe is particularly good with any blue fish sold in Malta. I particularly like lampuki prepared this way, but bream and sea bass are also good, as are sardines, mackerel and swordfish.

Dry the fish fillets and dip them in flour. Fry in olive oil until just done and put the fish in a single layer in a shallow dish. Grind the garlic with the sea salt, mix with the orange zest and juice, the honey and the cumin and about six tablespoons olive oil.

Whisk together until the dressing is nicely blended and pour over the warm fish. Leave overnight with a sprig of mint.

To serve, replace the sprig of mint with fresh mint leaves and scatter well-rinsed capers over the dish.