Orange ROAR

Carefully wash an orange.

Remove the peel to remove only the yellow part (the white skin is bitter) and finely chop the pulp finely.

Squeeze the Orange.

In a saucepan heat a tablespoon oil, lay the fish fillets.

Sprinkle the pretzels in moderation, wet your hair with filtered orange juice to the colander, Cook to moderate flame for a quarter of an hour, turning every so often in their own juice because it insaporiscano well.

Pour into a pan two tablespoons of water, add two tablespoons of sugar and the chopped peelings.

Heat for a few minutes and then add the juice of one Orange, filtered mix.

Pour the sauce over the fish fillets and cook for about 10 minutes.

Passed on warm serving dish and decorate with orange segments.

Accompanying wines: Sauvignon DOC Alto Adige, Montecarlo Bianco DOC, DOC Alghero Sandstones.