Fish Fillet with Orange Sauce

Today my suggestion is a tasty version of fillet fish with orange sauce and fragrant spices.
A Low Carb plate, suitable for those who care about their diet.
It is still, however, a delicious and hearty dish.
Try it!

work: 15′

time: 45′

easy: 2/5

Ingredients (2 servings) 4 pangasius fish fillets (or perch/sole fish fillets) 1 shot of olive oil 1 tsp dry cilantro, grated 2-3 verbena (Louisa) leaves or parsley 1 orange salt & pepper	Brush a foil with a little olive oil and place it in a shallow baking pan. Pat dry the fillets with paper towels and put them in a row. Grease them with a brush and add the juice of half orange.	Salt and pepper, sprinkle with grated dry cilantro and spread a few parsley leaves or Louisa onto the fish. Cut the other half orange into thin slices and cover each fillet with half slices of each fillet. Bake at 200°C/ 400°F/ Gas 6 for 25'-30'.
For a salad, which can accompany this food, cut 2 carrots & 2 zucchini into 5 cm/ 2″ long narrow sticks and cook for a few minutes to steam. Salt and pepper and sprinkle with a little olive oil and lemon.	Do not turn the fish on the other side. Remove the pan from the oven and leave for a few minutes to cool slightly.	Serve 2 fillets on each plate, garnish with a little salad and enjoy with a glass of cold, dry white wine.

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