This is a perfect light summer meal that tastes so exquisite you will be the only one to know that it took 10 minutes to make!
Ingredients (for 2 servings)
2 haddock fillets
2-3 tablespoons breadcrumbs
Juice of one orange
2 tablespoons butter
1-2 tablespoons vegetable oil
3 tablespoons sliced toasted almonds
About 2 tablespoons finely chopped fresh parsley
1/8 teaspoon fennel seeds
1. Wash the fillets and pat dry them with a paper towel. Sprinkle with salt and pepper and let them sit for about 10 minutes. Spread 2-3 tablespoons of breadcrumbs on the plate and coat the fillets with them.
2. Heat the vegetable oil in a large non-stick skillet and put the fish skin side up for about 5 minutes on low to medium heat (but not very low). Turn the fillets very gently to the other side and cook for another 3-4 minutes until golden.
3. In the meantime, make the orange almond sauce. Melt the butter in a small skillet until it bubbles, add the juice of one orange and the fennel seeds, stir well and let the sauce bubble on a low heat for about 5 minutes. Add almond slices and chopped parsley.
4. When the haddock fillets are cooked, place them on serving plates, pour the sauce on top and enjoy!