INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/gas 7. Cut out two large pieces of foil  about
15" square.  Leave the skin on the fish and rub it generously with
olive oil to  soften and flavour the skin. Cut each fillet in half, and
season the  underside of the fish.  Chop the spring onions and spread
them thickly on the foil, then  place the pieces of fish on top, skin
side uppermost. Seal down three  sides of the foil.  Pour the wine,
juice of 1/2 lemon and the juice of one tangerine into  each packet,
then add a little tangerine peel and seal the remaining  side. Bake in
the oven for about 4-5 minutes until the foil puffs up  (this tells you
that the fish is cooked).  Squeeze the remaining fruit juices into a
wide shallow pan, and add a  teaspoon of finely- shredded tangerine
zest, the sugar and seasoning.  Chop the butter into small pieces. Open
the fish packets at one end  and pour the fish cooking liquor into the
pan.  Bring the juices and liquor to the boil and reduce by half to
concentrate the flavour. Whisk in the butter a little at a time until
the sauce is thickened and glossy.  Remove the fish from the foil and
serve it on the spring onions with  sauce poured around.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”