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- Turbot in Orange Sauce
- (Rombo all'Arancia)
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- Ingredients:
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2 oranges
1 tablespoon extra virgin olive oil
4 turbot or brill fillets
2 tablespoons sugar
Salt
Orange slices, to garnish
Directions:
Thinly pare the rind of one of the oranges, discarding all traces of pith, and chop very finely.
Squeeze the juice from both oranges and strain into a measuring jug.
Heat the olive oil in a pan and add the fish.
Season lightly with salt, add half the orange juice and cook over a medium heat, turning the fish occasionally, for 15 minutes.
Pour 2 tablespoons water into a saucepan, add the orange rind and sugar, heat for 2-3 minutes and stir in the remaining orange juice.
Pour the sauce over the fish and cook for a further 10 minutes.
Transfer to a warm serving dish and garnish with orange slices. Serves 4.
That's it!
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