CC#35: Steam-braised fish with orange

Orange zest, juice and segments.

Olive oil and butter. 

Finely sliced garlic. 

Capers. 

Sole fillets.

Paired with simple salad of roma tomatoes, cucumber and sliced onions,

and carrot and potato soup

All serving vessels super clean!

~*~

Revisiting 

River Cottage Fruit every day

By

(Recipe from pgs 338-339,

citrus Fruit)

Hugh Fearnley-Whittingstall~*~ I'm linking this post with Cookbook Countdown #35