Season the red mullet with the salt and some pepper, and dust with semolina.
Use the Retigo bake GN container, set the Retigo combi oven to a combi mode 20%, 220C for about 5 minutes until golden-brown. Transfer to a plate and keep warm.
Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately.