Not a fish fan? You might change your mind about that! This delicious tilapia recipe has been my absolute favorite at our Italien restaurant in Germany and I believe I’ve never ordered anything else than that. Don’t be afraid of preparing something else than fishsticks!
The steps are easy to follow. For a side dish I would recommend fresh carrots. I didn’t have any when I made this dish but broccoli worked just as fine. It’s just that I think that the slight sweetness of carrots matches better with the juicy sweet taste of the sauce.
I didn’t go to the fish counter, to be honest. I used frozen tilapia. It tasted great anyway! The whole family loves it, though my kids are usually not such big fish fans.
Tilapia in Orange Sauce
For the fish
- 4 tilapia filet
- 4 oranges
- 190 ml white wine, or broth if children are at the table
- 190 ml whipping cream (I used less and added some milk)
- some flour
- 1 lemon (juice of it)
- 1 tsp mustard
- some sugar
- salt and pepper
For the sides
- carrots (I prefer the fresh carrots with greens on it for better taste)
- rice (use own judgment for how much you might need)
- Prepare the rice and the carrots for the sides and let them cook while preparing the fish.
- Thaw the fish (if frozen) and wash it with cold water. Then dry it with paper towels.
- Use some lemon juice on each sides of each fish.
- Sprinkel salt and pepper on each side.
- Place flour on a large plate, then one by one put each fish into the flour and cover it with the flour - again from both sides.
- Take one of the oranges and cut some orange zest from it. Then peel the orange completely and cut orange filets (no skin).
- Use the other three oranges to squeeze orange juice from it.
- In a large pan melt some butter on medium heat and fry the fish from both sides.
- Remove the fish from the pan, cover and set aside.
- Put the pan back on the stove and add the orange juice plus the wine or broth. Let cook for a while until the sauce is reduced.
- If necessary, mix a tablespoon of starch with cold water and add, to thicken the sauce.
- Ad some lemon juice, the mustard, some sugar, salt and pepper to taste.
- Give the sauce through a small strainer to remove fruit pieces from the oranges, if necessary. Then put the sauce back to the pan.
- Ad the cream to the sauce, let cook for a minute and carefully put the fish back into the pan to reheat.
- Add the orange filets and let them get warm in the sauce.
- On a plate serve with a cup of rice, the carrots and the fish with the sauce, orange filets and sprinkle some orange zest on top of the fish.