Turbot With Orange

Preparation:

Preparation: Carefully wash an orange. Remove the peel so as to remove only the yellow part (the white skin is bitter) and chop it very finely. Squeeze the orange. In a saucepan, heat a spoonful of oil, place the fish fillets in it. Salt them in moderation, sprinkle them with the orange juice filtered through a sieve, cook them over a moderate heat for a quarter of an hour, stirring them occasionally in their juice so that they can give them good flavour. Pour two tablespoons of water into a saucepan, add two tablespoons of sugar and the chopped peels. Heat for a few minutes and then add the filtered juice of the other orange, mix. Pour the sauce over the fish fillets and cook for another 10 minutes. Transfer to the hot serving dish and decorate with the orange wedges. Accompanying wines: Alto Adige Sauvignon DOC, Montecarlo Bianco DOC, Arenarie Alghero DOC.