Orange Roughy in Orange Sauce

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large orange roughy fillet (mine was a little over 1/2 pound)
  • 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
  • 2
    tablespoons orange liqueur (I skipped the liqueur) (optional)
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DIRECTIONS

  • Pepper both sides of the fish.
  • 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.
  • Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
  • 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.
  • Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
  • Place fish on plates and top with vegetables, spooning sauce over fish.
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