Sole Fillets in Citrus Fruit Sauce
Juicy oranges and lemon segments, extra virgin olive oil, sea salt and freshly ground black pepper season delicate sole fillets.
8 (3-ounce) sole fillets
1/4 cup 2 teaspoons extra virgin olive oil - divided use
Sea salt and freshly ground black pepper, to taste
4 oranges, zested peeled and sectioned*
2 lemons, zested peeled and sectioned*
- Preheat oven to 350°F (175°C).
- If desired, braid each fillet by using kitchen scissors to cut each fillet into 3 strands, leaving them joined at one end; braid. Place 2 braids or plain fillets each on a piece of foil and brush with 1 tablespoon oil; season with salt and pepper. Fold edges of foil packets very tightly to make a good seal and bake for 15 minutes, or until fish flakes easily with a fork.
- Meanwhile combine remaining olive oil with orange segments, lemon segments, any accumulated juice and remaining salt and pepper in a medium saucepan. Heat slowly over medium heat; do no boil.
- Remove fish from foil and arrange on serving plates. Spoon warmed sauce over top and garnish with orange and lemon zest. Serve immediately.
Makes 4 servings.
*To Section an Orange: (If you need finely grated orange peel for the recipe you're working on, do that before you begin sectioning the orange.) With a sharp chef's knife, slice off the top and bottom so the orange will stand on end. Proceed to slice the peel off from top to bottom, making sure to slice away all the white pith and the outer membrane of the orange sections. When you are through, each orange section should come out easily, though you may need a paring knife to separate it from the dividing membranes. Do this last part over a bowl to catch any juices you may need.