You Need: (Serves 4)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped rosemary leaves
- 1 tablespoon orange zest
- 125ml orange juice
- 125ml white wine
- 1 tablespoon light soy sauce
- cracked black pepper
- 4 large deep sea perch (orange roughy) fillest (about 175g each), trimmed
- 1 bunch rocket, stems removed
Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute for 1 minute or until well softened. Add the rosemary and orange zest and combine well. Pour in the lemon juice, orange juice, wine and soy sauce. Add the black pepper and slowly bring to the bol. Remove from heat and allow to cool completely before use.
Place the fillets in a dish and pour over the cooled marinade. Cover and marinate for 30 minutes.
Preheat the oven to 170C degrees.
Remove the fillets from the marinade and place on a baking tray lined with baking paper. Bake for 8-10 minutes or until the fillets are just cooked.
Return the reserved marinade to the sauce pan and boil until the sauce becomes thick and syrupy. remove from the heat and keep warm until the fish is done.
Place the fillets on serving plates and pour over a little of the sauce.
Serve with rocket.