Fish rolls with orange butter

Today we present you a delicious recipe with fish and... ORANGES! With a fruity and fine flavor, you will love it. What are you waiting for? It's very simple, try it!

We would like to thank Küchengötter.de for their kind collaboration.

Fish rolls with orange butter

Ingredients

• 8 flounder fillets (total about 600 g; also possible: sole fillets, thin swordfish fillets or tuna fillets)
• sprigs of rosemary
• 3 cloves of garlic
• 2 tablespoons lemon juice
• salt
• cayenne pepper
• grated nutmeg
• 1 pinch of powdered cloves
• 1 orange from citrusricus.com
• 50 g butter
• 1 tablespoon orange marmalade
• 1 pinch of pure cocoa powder
• 2 tablespoons orange liqueur (optional)

Preparation

Step 1: Preheat the oven to 220 degrees (air circulation: 200 degrees).

1. Preheat the oven to 220 degrees (air circulation: 200 degrees).
2. Prepare a baking dish for the oven.

Step 2

1. Prepare the flounder fillets on top of a large chopping board.
2. Wash the thyme sprigs and shake them to remove the water. Remove the leaves and set aside.
3. Finely chop the garlic.
4. Mix the thyme and garlic with the lemon juice.
5. Season with salt, cayenne pepper and ground cloves.
6. Spread the dressing on the fish and form the rolls.
7. Place the rolls in the baking dish.

Step 3

1. Wash the oranges and grate the peel.
2. Squeeze the juice from the orange.
3. Mix the orange zest, butter, orange marmalade, salt and cocoa very well.
4. Then cut small cubes of this tasty butter.
5. Place the cubes on top of the fish.
6. Mix the orange juice with the liqueur and pour it over the fish.
7. Bake the fish rolls (in the middle) for about 12 minutes until golden brown.

Enjoy this delicious and very healthy dish!

If you want to order Valencian oranges online at home, visit our website citrusricus.com. To learn more about this world as well as to know all the news and interesting recipes, become a fan in our Facebook or subscribe to our blog.

This recipe is from the book Fish Basics.

It has been kindly provided by .

Photos by Barbara Bonisolli.