Fish Fillets In Orange Herb Sauce Food

BAKED FISH WITH ORANGE SAUCE

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

BAKED COD IN ORANGE SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Arrange cod fillets in a shallow baking dish.
• Combine remaining ingredients in a small bowl.
• Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
• Spoon orange sauce over fish and serve with vegetables and rice.

FILLET OR FLOUNDER OR SOLE IN ORANGE SAUCE

Steps:

• Dry fish on paper towels.
• mix flour, salt and pepper together.
• dip fish slices in seasoned flour to coat lightly.
• melt 2 tblsp butter in large skilet.
• Add onion and saute over medium heat until they are soft but not browned.
• Leave onion in pan.
• Add fish filets and cook until lightly browned, turning once, 2 to 3 minutes on each side.
• Do not crowd fish in pan.
• Repeat steps 2 and 3 for larger portions of fish.
• Remove fish to a micro safe dish.
• Lower heat and melt 2 tablespoons butter, add orange juice concentrate and wine.
• Stir to combine and heat through.
• Pour sauce over fish.
• Microwave few minutes to reheat.

FISH WITH ORANGE SAUCE

Steps:

• Fish: Break bread into pieces.
• In food processor, pulse bread, salt and pepper to fine crumbs.
• Put onto a piece of waxed paper.
• Place eggs& water into a small bowl& stir with a fork to blend.
• Dip fish into egg misture, then into crumbs, coating on all sides.
• Heat butter in a skillet and cook fish till nicely browned on all sides.
• Sauce: Cut green pepper& orange rind into 1 inch squares.
• Place into food processor bowl with other ingredients and whirl till blended.
• Pour into a saucepan and cook and stir until sauce thickens and is clear.
• Serve hot with fish.

FISH FILLETS IN ORANGE HERB SAUCE

Steps:

• In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture.
• Whisk to combine.
• Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
• Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.).
• Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
• Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.).
• Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
• Place an orange slice on each plate for appearance, and your done.
• As an option, serve reserved herb/butter in a small side dish for dipping.