Orange Roughy in Orange Sauce

I really enjoyed this fish -- first time I really enjoyed poached fish -- but this was great. Good with or without the lavender. Recipe source: local newspaper which was originally printed in Cooking with Lavender.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  large  orange roughy fillet (mine was a little over 1/2 pound)
•  pepper
• 1  cup  orange juice
• 2  tablespoons  dried lavender
• 2  carrots, peeled and cut into julienne stripes
• 3  scallions, sliced into julienne strips
• 1  teaspoon  peanut oil
• 1  cup white wine
• 2  tablespoons  orange liqueur (I skipped the liqueur) (optional)

Directions

1. Pepper both sides of the fish.
2. Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
3. Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
4. Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
5. Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
6. Place fish on plates and top with vegetables, spooning sauce over fish.