Mahi-e sir-dagh ba narenj

Sauteed fish with garlic and Seville orange by Najmieh Batmanglij

Ingredients

• 4 thick fillets of red snapper, orange roughy, rockfish or salmon

• 2 tablespoons all purpose flour

• 1 teaspoon salt

• 10 cloves garlic, peeled

• 4 tablespoons olive oil

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground black pepper

• 1/2 cup fish broth

• 1 cup fresh Seville orange juice or half cup available orange juice and 1/4 cup lime juice.

Directions:

1. Wash and pat fish dry. Dust with 1 tablespoon flour which has been mixed with the salt.

2. In a large and shallow non stick pan, sauce the fish and garlic on both sides in 2 tablespoons of olive oil (or little more if required), over medium heat.

3. Add the turmeric and pepper, cook for a few minutes longer, until golden brown.

4. Add the fish broth.

5. Dissolve 1 tablespoon flour into the citrus juice and add this to the pan.

6. Add salt and pepper to taste.

7. Simmer uncovered for a further ten minutes or until fish is tender.

8. Remove from the heat, place the fish on a serving platter. Pour the sauce over and serve.