John Myers
Cod Fillet in Orange Sherry Sauce
The perfect cod fillet in orange sherry sauce recipe with a picture and simple step-by-step instructions.
- 400 g Cod fillet
- 2 Oranges, untreated
- 2 tbsp Raisins
- 4 cl Sherry dry
- 2 tbsp Oil
- Salt pepper
- Pour sherry over raisins and marinate for approx. 15 – 20 minutes.
- Wash one orange and peel off fine strips with a zest zipper. Halve the orange and squeeze out. Peel the other orange so thick that the skin is completely removed. Release the orange fillets and collect the resulting juice.
- Wash the fish, pat dry, season with salt and pepper. Heat the oil in a pan, fry the fish on both sides over a high heat, remove from the pan and keep warm.
- Deglaze the frying stock with orange juice, add the sherry raisins, the orange fillets and the peel. Reduce the sauce over high heat until it is creamy, season again with salt and pepper. Put the fish in the sauce and heat it up slightly. – Finished!
