To prepare the products. The fish are thawed, cleaned and gutted, rinsed in running water. Florets of fresh broccoli washed and blanched or use frozen. Wash the oranges and lemon.

To filterout oranges. To do this with the whole orange be cut in a circle peel together with the white layer. Then, holding the orange over a bowl, cut the flesh between the films, collecting the juice and squeezing in a container of leftovers. With two oranges previously to remove the zest in thin strips, without affecting the subcortical white layer (because it tastes bitter).

Marinate fish in a mixture of olive oil and 1/3 of the resulting orange juice, adding the juice of half a lemon, half of grated ginger and salt/pepper to taste.

While the fish is marinating, make the sauce. In a saucepan or deep frying pan bring to boil the rest of the orange juice and the juice of the other half of the lemon with ginger slices and orange zest.

When the mixture comes to a boil, reduce heat, boil for about 5 minutes, then add to the contents of a half a teaspoon of sugar and salt, a tablespoon of white vinegar and orange wedges. Leave on low heat.

Evaporate the sauce at a low boil until lightly thickened. On average this process takes about 10 minutes.

While preparing the sauce, you can do fish. Inside each fish to put a slice of lemon and send the fish under the grill, preheated to at least 200 C. I do this in the oven, put the fish on a grate with a tray. Also you can fry the fish on the grill of the oven, substituting the baking tray on a lower level, or on a very hot grill pan, or at worst, a simple pan with a good coating with the addition of a small amount of olive oil. The principle of cooking food for a healthy diet and taste is always the same - in case of severe temperatures on the product "sets" the crust that holds in consequence of all the juice inside the product. I fish this way is cooked for 3-4 minutes on each side.

After 3 to 4 minutes of roasting in the oven, I pull the fish to flip, and at this point put the pan under the fish thawed, slightly long for salty broccoli. Under bars, it will absorb the juices and aromas flowing from the fish acquires a particular taste, time to prepare, but will remain crunchy and retain their favor due to short-time heat treatment. If the fish is fried in a pan, then broccoli boil in salted water (this way, the part of nutrients going into the water) and rinse with cold water to preserve color. After 3 minutes flip the fish, I turn off the oven and let the fish still a little stand. I like to serve whole fish, but without proper skills, not all get it quickly separated from the bones, so I cut up the fish before serving.

Separating the fillet, lay one on another. Next place the broccoli florets, pour the orange sauce, garnish with zest and sprinkle with almond petals (optional). Instead of almonds here also very good flakes of red chili pepper.