8 small fish fillets - 1 kg
2 tablespoons of orange juice
Salt
Sweet paprika to taste
1 tablespoon of cornstarch
1/2 cup of orange juice
1 pinch of salt
1 pinch of ground cinnamon
1/2 teaspoon of grated fresh ginger
1 tablespoon of grated orange zest
1 orange, peeled and cut into fine slices
8 small fish fillets - 1 kg
2 tablespoons of orange juice
Salt
Sweet paprika to taste
1 tablespoon of cornstarch
1/2 cup of orange juice
1 pinch of salt
1 pinch of ground cinnamon
1/2 teaspoon of grated fresh ginger
1 tablespoon of grated orange zest
1 orange, peeled and cut into fine slices
Rinse the fish fillets in cold water and pat dry
Place them on a baking sheet
Brush with 1 tablespoon of orange juice
Season lightly with salt and paprika
Turn the fish fillets, brush with the remaining orange juice, and season again lightly with salt and paprika
Cover with aluminum foil and refrigerate for 30 minutes
When preparing the fish, remove it from the refrigerator and let it sit at room temperature for 10 minutes
In a saucepan, dissolve the cornstarch in the orange juice
Add the salt, cinnamon, and ginger
Grate the orange zest and add it to the saucepan
Cook over low heat, stirring constantly until slightly thickened
Pour the orange sauce over the fish fillets, cover with aluminum foil and bake at 180°C for about 20 minutes or until cooked through
Remove the fish from the baking sheet, pour the orange sauce over it, and garnish with orange slices
Serve in 8 portions of approximately 147 calories each
