Orange Fish

Name: Orange Fish
Yield: 4
Ingredients: 4 tablespoons of light butter; 2 small oranges peeled in wedges and seedless; 2 medium tomatoes, seeded and chopped; 900g of firm fish fillet (badejo, robalo); 3 tablespoons of lemon juice; 3 tablespoons each of: parsley and chives, chopped; 1 clove of garlic, pressed; 1 pinch of thyme and black pepper

1
4 tablespoons of light butter
2
2 small oranges peeled in wedges and seedless
3
2 medium tomatoes, seeded and chopped
4
900g of firm fish fillet (badejo, robalo)
5
3 tablespoons of lemon juice
6
3 tablespoons each of: parsley and chives, chopped
7
1 clove of garlic, pressed
8
1 pinch of thyme and black pepper

Ingredients

1
4 tablespoons of light butter
2
2 small oranges peeled in wedges and seedless
3
2 medium tomatoes, seeded and chopped
4
900g of firm fish fillet (badejo, robalo)
5
3 tablespoons of lemon juice
6
3 tablespoons each of: parsley and chives, chopped
7
1 clove of garlic, pressed
8
1 pinch of thyme and black pepper

Directions

1
In a non-stick skillet, caramelize the oranges and tomatoes in 2 tablespoons of butter
2
Remove from the skillet and reserve
3
In the same skillet, season the fish with half the lemon juice and, with the remaining butter, brown the fish on both sides
4
Transfer to a plate, keeping warm
5
In the skillet, combine the oranges, garlic, and seasonings
6
Cook for 2-3 minutes, stirring constantly
7
Pour over the fish.