SOLE IN ORANGE SAUCE
 with Suzanne Dunaway

This recipe can be used with any filet that is not too thick, and I love it in summer when it may be served tepid along with a nice salad and light dessert, like sorbet. I used lovely sole filets when I developed this recipe, as they had the perfect thickness and of course, everyone loves sole (or merlan or cabillaud or cod).

This may be made ahead in the morning or, at a pinch, even the night before but must be brought to room temperature before serving.

I used salmon filets to make this for an Easter lunch and it was a great hit since no one wanted ham or lamb! Vegetarians who still eat fish will love this as a main course, and so easy to make.

A trick is to poach the fish for about 5 minutes and then put it under a broiler for only about 3-4 minutes to finish it off.

INGREDIENTS

• 6 filets of sole or a filet of your choice, dusted with flour, salt and pepper (see other method for other fish below)
• 6 tablespoons extra virgin olive oil
• 1 small sweet onion, sliced thin
• 1 cup white wine
• Juice of a large orange (about ½ cup)
• Juice of a small lemon
• 2 tablespoons grated orange peel
• 2 sprigs fresh cilantro, or rosemary, chopped fine
• A sprinkle of sweet paprika (if you are using the broiler to finish the dish as it gives a nice color to the fish, without changing the taste)

In a large skillet, heat the olive oil and sauté the floured filets quickly (about 2 minutes a side). Add the minced onion and cook 1 minute.  Add the white wine and orange juice and cook 2 minutes.  Remove the filets to an oven-proofserving platter and arrange them attractively.
Reduce the sauce on medium heat for about 1 more minute until smooth a silky.
Spoon the sauce over the filets and garnish with minced cilantro.

Alternative method without floured fish:

In a large skillet sprinkled with paprika, salt and pepper, heat the olive oil and sauté the filets, skin side down, quickly (about 3-4 minutes on skin side. Add the minced onion and cook 1 minute. Add the white wine and cook another 3-4 minutes or lower the heat, cover the skillet and poach the fish about 5 minutes until firm but not overdone. Remove from heat and pour the orange juice over the filets. Salt and pepper generously, and sprinkle with the cilantro or rosemary and lemon juice.

I sprinkle paprika often on meats, poultry, fish, frittata, just about anything that is going under a broiler, as sweet paprika gives a nice color to any dish and a little crunch, which I love for texture.