Orange Roughy In Orange Sauce

1. 1

   Pepper both sides of the fish.

2. 2

   Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.

3. 3

   Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).

4. 4

   Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.

5. 5

   Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.

6. 6

   Place fish on plates and top with vegetables, spooning sauce over fish.

* Per serving · 4 servings · Values may vary.