Ingredients

How to make it

  • Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy med saucepan over low to med heat just until the butter is melted, stirring frequently.
  • Add the anchovies and stir until the anchovies dissolve, about 2 min. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, thyme, and lemon and orange zests. Season
  • the sauce, to taste, with salt and pepper.
  • The bagna cauda sauce can be made 1 day ahead.
  • Cool, then cover and refrigerate. Rewarm before using.
  • Meanwhile, preheat oven to 200 degrees F.
  • Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil.
  • Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side.
  • Transfer fish to platter.
  • Cover with foil and keep warm in the oven while cooking the second batch of fish.
  • Drizzle the sauce over and around the fish and serve.

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  • recipediva 6 years ago
    Keeping this for me. Family is not an anchovie lover. I am though.
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