Fish is one of the best last minute dinner ideas. It is often fresh, extremely versatile, and cooks up in a flash. When the days drag on and by 4pm neither of us has given a single thought to dinner, I turn to fish.
These days, there isn't a lot of fresh, local fish. In May, we'll finally be able to get local salmon again, but until then, we're limited to some of the Canadian white fishes such as sole, cod, and rock fish. The following recipe will work well with any white fish. The whole thing takes about 40 minutes, and it's great with pasta, rice, or emmer.
Ingredients
- 1 pound sole, cod, or rock fish
- Flour for dusting
- Salt and Pepper to taste
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 6 tablespoons butter
- A bit of olive oil
Directions
Preheat the oven to 200.
Heat some olive oil in a large skillet over medium high heat. On a plate, sprinkle some flour and season with salt and pepper. Dredge the fish in the flour mixture and fry it in the skillet for about 2 minutes each side or until it is done.
Transfer the fish to an oven safe dish, and keep it warm in the oven while you make the sauce.
In the same skillet, add the 6 tablespoons butter. The butter will melt and then foam. Give it a few stirs during this process. When it is starting to turn brown, add the orange juice. When the mixture foams again, add the lemon juice. Stir for 30 seconds and remove from heat.
Plate the fish and top with the sauce. The sauce is especially good on pasta as well.
