Meagre agli agrumi with chutney

For 2 servings

2 CORVINA REX FRESCAMAR loins around 150-200 g/each

200 g of assorted peppers

100 ml of citrus fruits juice with their zest (we recommend 1 lemon and 1 orange/ tangerine)

1/2 mango fruit in syrup

1/2 purple onion

100 ml of apple cider vinegar

50 g of brown sugar

80 g of green beans to decorate

Olive oil, salt and pepper

Estimated time: 35 min

Season Corvina Rex and add the citrus fruits juices and zest.

Cover with oil, mix and let it marinate while peppers and onions are chopped so they are slightly cooked afterwards.

Chop the mango fruit and add it altogether with its syrup. Add vinegar, sugar and season.

Cook ten minutes at medium heat at set aside.

Cut the green beans in julienne strips and save for later.

Deep-fry Corvina Rex during 4 min in very hot oil and add the marinated juices.

Sauté the green beans, serve and decorate.