Baked Fish With Orange Tarragon CrustFrom notyourmomma 9 years ago
- 1/3 cup of fresh orange juice shopping list
- 2 small to medium leeks, cleaned and cut in quarters and 3 inch long lengths, like a wide noodle, blanched 1 minute in boiling water shopping list
- 4 fillets of firm white fish about six ounces each-orange roughy is a good choice-snapper or grouper would be a good substitute shopping list
- 2 tablespoons of olive oil shopping list
- 1 tablespoon of dried tarragon shopping list
- 1 tablespoon of black pepper shopping list
- 1/2 teaspoon of sea salt shopping list
- grated rind off two oranges-navels are good shopping list
- 2 tbsp of butter shopping list
- 1/4 cup of fresh orange juice shopping list
How to make it
- Preheat oven to low 325 degrees.
- Bring some water ot a rolling boil and blanch the cleaned and prepped leeks for about a minute, Drain well
- In a 13 x 9 x 2 casserole dish, pour in the orange juice.
- Scatter leeks evenly.
- Brush both sides of the fish fillets with oil, fairly generously
- a) to keep the bottom from sticking
- b) to keep the topping in place
- Put on top of juice and leeks.
- Mix the herbs, salt and pepper with the orange rind
- Put on top of each fish fillet and press in place to form a thin crust.
- Bake about 20 to 25 minutes.
- Transfer to a serving platter, tent with foil to keep warm.
- Strain juices from pan into small skillet, heat and add a knob of butter and a splash of orange juice, heat and serve poured around the fish, don't risk knocking off your pretty crust.
- Use a sprig of fresh tarragon for garnish.