oven-baked fillet of sole with thinly sliced orange
In a nice ovenproof dish,
Lay the fish in a single layer.
Take an organic orange, and
Rub its skin clean.
Grate the orange peel.
Reserve,
Then cut the orange into thin slices.
Peel several spring onions.
Keep them whole along with half of their stems.
With your fingers, spread
The grated orange peel over the fillets.
Next, arrange the orange slices, and then
Place the onions on top.
Drizzle with olive oil.
Salt sparingly with coarse sea salt
(preferably Guérande sea salt.)
Sprinkle with curcuma.
There you have it!
A beautiful meal full of color and
Vitamins!
Bake for 10 to 15 minutes
In an oven preheated to 180° C /350° F.
Serve and enjoy
With a simple rice pilaf!
- Other fish fillets may be substituted:
Nile perch
John Dory
Sea bream…
- A small tip for your health:
Curcuma is traditionally used for its digestive and,
stimulative qualities.
- If the mood strikes,
And the herbs are handy,
Add a dash of green with
Dill, mint, or chives!
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
This dish is rich in vitamins,
Bright, colorful, and
Healthy.
Go ahead and indulge!
very easy 
When you need to prepare a light meal for
your children in five minutes, or…
How to make
“something different”
with sole!
For 6 people:
➢ 2 to 3 fillets of sole per person
➢ 1 untreated, organic orange
➢ 1 good pinch of curcuma
➢ 1 good pinch of coarse Guérande sea salt
➢ Drizzle of olive oil
➢ 6 spring onions