Fish with orange sauce
4 servings
60 minutes
Fish with orange sauce is a refined blend of European gastronomy and vibrant citrus notes. The light sweet-sour taste of the orange juice sauce harmoniously complements the tender meat of white sea fish, creating a dish that delights with its balance of freshness and richness. The recipe's origins can be traced back to Mediterranean cuisine, where fruit sauces are often used to enhance the flavor of seafood. Added vegetables—carrots, onions, and tomatoes—provide additional texture and depth of aroma. The dish is perfect for both festive dinners and light lunches, and its tenderness pairs wonderfully with fresh vegetable salads. Fish with orange sauce is a gastronomic symphony that unites the sweetness of fruits, the spiciness of soy sauce, and the creaminess of butter.
1
Prepare the sauce: sauté one finely chopped onion and a small julienned carrot in vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
2
Add 2 diced tomatoes.
- Tomatoes: 2 pieces
3
Pour 1 cup of orange juice.
- Orange juice: 1 glass
4
Add several peeled small onions and 1 head of garlic.
- Onion: 1 head
- Garlic: 1 head
5
Reduce the sauce until its volume is halved, add 1 tablespoon of soy sauce, pepper and sugar to taste, 1 tablespoon of butter, and mix.
- Soy sauce: 1 tablespoon
- Ground black pepper: to taste
- Sugar: to taste
- Butter: 1 tablespoon
6
Distribute the ready sauce onto the plates.
7
Fry portioned pieces of any white sea fish until cooked.
- Fish: 1 piece
8
Place pieces of fish on the sauce. It can be served with cabbage salad.
