Orange Roasted Fish with Yogurt-Caper Sauce
This recipe originally called for Salmon fillets (six 1″ thick, skin-on, center-cut, about 6 oz each). There was a sale on at Fortino’s for Rainbow Trout, skin-on. Great substitute.
- 2 Tbs olive oil
- orange slices (one or two for each fillet)
- ¾ cup yogurt
- 2 Tbs flat-leaf parsley, finely chopped
- 2 Tbs capers, drained and rinsed
- 1 Tbs fresh orange juice
Combine the yogurt, parsley, capers and OJ plus 1 Tbs olive oil and cracked pepper. Stir and refrigerate until ready to serve.
Arrange the fish, skin side down. Drizzle with 1 Tbs olive oil and top with orange slices. Bake at 400F for 10 to 15 minutes. Serve with the sauce and garnish with parsley. This goes extremely well with Roasted Asparagus.
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