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I tried making sole with a tangerine sauce this evening. It came out much too bland--the mild sauce and the mild fish--but I'm recording it here as a basis for future experimentation. The sauce was quite tasty on the basmati rice; for sole, I think I'm going to try adding the juice of a lime next time, and some more nutmeg.
The recipe:
3 sole filets (about 1/4 pound each)
1 New Year's tangerine
one tablespoon olive oil
some dried rosemary, crumbled (approx 1/4 tsp?)
pinch of ground nutmeg
Zest the tangerine. Then juice it, by squeezing the segments between your (clean!) fingers, and letting the juice run into the bowl containing the zest. Add the spices and olive oil, and mix well.
Preheat oven to 350°F (180 °C).
Lay the fish filets in the bottom of a baking dish. Pour the tangerine mixture over the fish. Bake 20 minutes.
(We also had the snow peas. Not a great meal, but it worked. Nonetheless, I think it's going to be thoroughly non-experimental cookery tomorrow night.)
The recipe:
3 sole filets (about 1/4 pound each)
1 New Year's tangerine
one tablespoon olive oil
some dried rosemary, crumbled (approx 1/4 tsp?)
pinch of ground nutmeg
Zest the tangerine. Then juice it, by squeezing the segments between your (clean!) fingers, and letting the juice run into the bowl containing the zest. Add the spices and olive oil, and mix well.
Preheat oven to 350°F (180 °C).
Lay the fish filets in the bottom of a baking dish. Pour the tangerine mixture over the fish. Bake 20 minutes.
(We also had the snow peas. Not a great meal, but it worked. Nonetheless, I think it's going to be thoroughly non-experimental cookery tomorrow night.)
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