From the Kitchen of David and Jean Nale
Baked Fish in Orange Sauce
Simple, yet elegant.
2 Fillets Haddock
1 large Orange
1 medium Onion, finely chopped
Salt & Pepper
2 Tbsp Margarine
2 Tbsp Flour
250 ml Milk
2 Tbsp Orange or Lime Marmalade
Preheat a cooking dish at 350° F. (Gas Mark 4). Place a small amount of margarine in the dish as swirl it until the inner surface is covered.
Cut the orange in half and remove two thin slices from the centre, squeeze the juice and remove some of the zest using a peeler. Place the fish in the dish and pour 1/4 of the juice over each fillet. Place in the oven.
Melt the margarine and gently saute the onion until soft. Stir in the flour and then slowly add the milk to make a smooth sauce. Add the remaining 1/2 of the orange juice, the finely chopped zest and the marmalade and mix well. Season to taste. Simmer for two minutes and then pour over the fillets of fish and return to the oven for 30 to 45 minutes.
This cooks well in the bottom of the oven while other dishes are on the upper shelves.
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