1 kg of cod or lingcod fillets
1/4 cup of butter or margarine
2 oranges
1/4 cup of olive oil or vegetable oil
3 tablespoons of vinegar
1 teaspoon of dill weed
1 teaspoon of salt
to taste
1/4 cup of chopped fresh parsley
1 crushed garlic clove
2 sprigs of rosemary
1 green pepper, sliced into thin strips
1 kg of cod or lingcod fillets
1/4 cup of butter or margarine
2 oranges
1/4 cup of olive oil or vegetable oil
3 tablespoons of vinegar
1 teaspoon of dill weed
1 teaspoon of salt
to taste
1/4 cup of chopped fresh parsley
1 crushed garlic clove
2 sprigs of rosemary
1 green pepper, sliced into thin strips
Wash and dry the fish fillets
Fry them in hot butter or margarine for 1 minute on each side
Arrange them in a shallow baking dish about 30 cm x 20 cm x 5 cm
Remove the rinds from the oranges, cutting them into strips of approximately 3.5 cm length
Remove any white pith and cut into small pieces
If desired, you can also grate the orange peels coarsely
There should be about 1 cup of grated peel remaining
Squeeze the oranges to obtain about 1/3 cup of juice
In a medium bowl, combine the orange juice, olive oil, vinegar, dill weed, salt, black pepper, parsley, and garlic
Mix well
Add the rosemary sprigs, orange peel strips, and green pepper slices
Place over the fish fillets
Cover with aluminum foil or parchment paper
Refrigerate for at least 12 hours, occasionally basting with the marinade
Serves 8-10
The ideal is to prepare the fish dishes one day in advance.
