"Olive oil (for greasing)"
For the orange sauce
1 medium-sized navel orange, peeled and chopped (200 g)
1/2 cup of tomato without seeds, chopped (90 g)
1/4 cup of freshly squeezed orange juice (60 ml)
3 tablespoons of finely chopped onion
1 tablespoon of freshly squeezed lime juice
4 tablespoons of olive oil
1 tablespoon of chopped black olives
1 tablespoon of preserved capers, drained and chopped
1 tablespoon of chopped thyme
1/4 teaspoon of salt
1 pinch of black pepper
1 small-sized badejo (around 800 g), cut into four pieces
1/4 teaspoon of salt
1 pinch of black pepper
"Olive oil (for greasing)"
For the orange sauce
1 medium-sized navel orange, peeled and chopped (200 g)
1/2 cup of tomato without seeds, chopped (90 g)
1/4 cup of freshly squeezed orange juice (60 ml)
3 tablespoons of finely chopped onion
1 tablespoon of freshly squeezed lime juice
4 tablespoons of olive oil
1 tablespoon of chopped black olives
1 tablespoon of preserved capers, drained and chopped
1 tablespoon of chopped thyme
1/4 teaspoon of salt
1 pinch of black pepper
1 small-sized badejo (around 800 g), cut into four pieces
1/4 teaspoon of salt
1 pinch of black pepper
Preheat the oven to 250 C (very hot)
Grease a baking dish with olive oil
Set aside
Prepare the orange sauce: using a sharp knife, peel the orange and set it aside
Cut the peel into thin strips and set them aside as well
Finely chop the reserved orange and transfer it to a medium-sized bowl
Add the remaining ingredients and mix well
Set aside
Arrange the badejo pieces, side by side, in the prepared baking dish
Top them with the reserved orange peel strips and sprinkle with salt and black pepper
Bake in the preheated oven until a toothpick inserted into one of the pieces comes out clean (around 20 minutes)
Using a spatula, carefully transfer the cooked badejo to a serving platter
Distribute the reserved orange sauce between the badejo pieces and serve.
