Thursday, November 1, 2018

CC#35: Steam-braised fish with orange

Orange zest, juice and segments.
Olive oil and butter. 
Finely sliced garlic. 
Sole fillets.
Paired with simple salad of roma tomatoes, cucumber and sliced onions,

and carrot and potato soup
All serving vessels super clean!
River Cottage Fruit every day
(Recipe from pgs 338-339,
citrus Fruit)
Hugh Fearnley-Whittingstall~*~ I'm linking this post with Cookbook Countdown #35 

1 comment:

kitchen flavours said...

I need to revisit this book myself! Your fish dish looks really fresh!