1 Small Onion (finely chopped)
1 Clove Garlic (finely chopped)
4x125g haddock Fillets
4 Tablespoons Fresh Orange Juice
4 Tablespoons White Wine
1 Lemon Juice (zested and juiced)
4 Tablespoons of Stock (either fish, vegetable or chicken)
Handful Fresh Parsley (roughly chopped)
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan (with lid, I use a wok for the lid)
1 Slotted Spoon
1 Fish Slice
The Good Bit
- In your frying pan bring to the boil the onion, garlic, orange juice, wine, lemon juice and zest and simmer for about 5 minutes, until the liquid is reduced by about half, then add in the stock and bring back to the boil.
- Slowly and carefully place in the fillets then reduce the heat until you have a gentle simmer, then cover and cook for 10 minutes until the fish is done (to check this, you should be able to flake the fish away easily with a fork)
- Remove the haddock when it is done and set aside, then bring up the heat again on the frying pan and reduce the stock by about a third, then stir in the parsley and season to taste. Serve the fish and pour over the sauce.
