Sectioned oranges and lemons
make up this citrus-laden sauce for delicate sole fillets.
Sole
Fillets in Citrus Fruit Sauce
8 (3-ounce) sole fillets
1/4 cup 2 teaspoons extra virgin olive oil - divided use
1/2 teaspoon salt - divided use
1/3 teaspoon ground black pepper
4 oranges, zested peeled and sectioned*
2 lemons, zested peeled and sectioned*
- Preheat oven to 350°F
(175°C).
- If desired, braid each
fillet by using kitchen scissors to cut each fillet into 3 strands,
leaving them joined at one end; braid. Place 2 braids or plain
fillets each on a piece of foil and brush with 1 tablespoon oil;
season with salt and pepper. Fold edges of foil packets very
tightly to make a good seal and bake for 15 minutes, or until
fish flakes easily with a fork.
- Meanwhile combine remaining
olive oil with orange segments, lemon segments, any accumulated
juice and remaining salt and pepper in a medium saucepan. Heat
slowly over medium heat; do no boil.
- Remove fish from foil
and arrange on serving plates. Spoon warmed sauce over top and
garnish with orange and lemon zest. Serve immediately.
Makes 4 servings.
*To Section an Orange:
(If you need finely grated orange peel for the recipe you're
working on, do that before you begin sectioning the orange.)
With a sharp chef's knife, slice off the top and bottom so the
orange will stand on end. Proceed to slice the peel off from
top to bottom, making sure to slice away all the white pith and
the outer membrane of the orange sections. When you are through,
each orange section should come out easily, though you may need
a paring knife to separate it from the dividing membranes. Do
this last part over a bowl to catch any juices you may need.
