by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking
Simply delicious. The orange juice adds a light citrus flavor to this wonderful fish.
1 pound salmon fillet
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh orange, juiced (1/2 cup fresh orange juice)
1/2 fresh lemon, juiced
1/4 cup fresh parsley, chopped (do not substitute dried parsley)
Preheat oven to 350. Season fish on both sides with salt and pepper.
Heat frying pan over medium-high heat with 2 tablespoons olive oil.
Add fish and fry until light golden brown on both sides. Drain the fish on a paper towel-lined plate. Remove to an ovenproof baking dish. Wipe most of the oil off of the frying pan, reserving 1 teaspoon of oil in the pan. Sauté garlic in olive oil for 1 minute or less until it becomes opaque.
Pour orange juice, lemon juice, parsley, and sauté garlic over the fish.
Bake for 25 minutes uncovered, basting frequently.
Yield: Serves: 4
Recipes: Fish, Salmon, Parve, Kosher