Ingredients
Fish
4-6 boneless skinless thin white fish fillets
1/2 cup all purpose flour
2 tablespoons vegetable oil
salt and pepper
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced
Juice from 2 Navel Oranges (about 1 cup)
3 tablespoons champagne or white wine vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter, cold
1 tablespoon minced fresh tarragon leaves
Salt and ground black pepper
Preparation
To prepare the fish fillets, rinse the fillets and pat them dry. Salt and pepper them generously. Put the flour in a shallow baking dish and then dredge the fillets in the flour until well coated. Set the fillets aside while you prepare the sauce.
To prepare the sauce have all ingredients at hand and prepped before beginning. In a medium saucepan heat the oil and then add the shallot. Stir the shallot for about 1.5 minutes. Add the juice and the vinegar, turn up the heat to high, and bring the juice to a boil. Boil for about 5 minutes until it is reduced to about half. Add the heavy cream and cook for another minute. Take the pan off the heat and whisk in the butter and tarragon. Salt and pepper to taste. Cover while you prepare the fish.
In a large skillet heat the oil until it is glistening over medium high heat. Place the fillets in the skillet. Do not move the fillets until they become opaque all around the edges and they are lightly browned on the skillet side. Flip the fillets with a spatula and cook on the other side for about a minute or until the center of the fillet is flakey when pressed with a fork.
Plate the fish and spoon the sauce on top. Serve immediately. 
Send us your tried and tested recipes! If we publish them in the newsletter, we’ll send you a bag of our granola in your next box.
Ingredients
Fish
4-6 boneless skinless thin white fish fillets
1/2 cup all purpose flour
2 tablespoons vegetable oil
salt and pepper
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced
Juice from 2 Navel Oranges (about 1 cup)
3 tablespoons champagne or white wine vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter, cold
1 tablespoon minced fresh tarragon leaves
Salt and ground black pepper
Preparation
To prepare the fish fillets, rinse the fillets and pat them dry. Salt and pepper them generously. Put the flour in a shallow baking dish and then dredge the fillets in the flour until well coated. Set the fillets aside while you prepare the sauce.
To prepare the sauce have all ingredients at hand and prepped before beginning. In a medium saucepan heat the oil and then add the shallot. Stir the shallot for about 1.5 minutes. Add the juice and the vinegar, turn up the heat to high, and bring the juice to a boil. Boil for about 5 minutes until it is reduced to about half. Add the heavy cream and cook for another minute. Take the pan off the heat and whisk in the butter and tarragon. Salt and pepper to taste. Cover while you prepare the fish.
In a large skillet heat the oil until it is glistening over medium high heat. Place the fillets in the skillet. Do not move the fillets until they become opaque all around the edges and they are lightly browned on the skillet side. Flip the fillets with a spatula and cook on the other side for about a minute or until the center of the fillet is flakey when pressed with a fork.
Plate the fish and spoon the sauce on top. Serve immediately.
Ingredients
Fish
4-6 boneless skinless thin white fish fillets
1/2 cup all purpose flour
2 tablespoons vegetable oil
salt and pepper
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced
Juice from 2 Navel Oranges (about 1 cup)
3 tablespoons champagne or white wine vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter, cold
1 tablespoon minced fresh tarragon leaves
Salt and ground black pepper
Preparation
To prepare the fish fillets, rinse the fillets and pat them dry. Salt and pepper them generously. Put the flour in a shallow baking dish and then dredge the fillets in the flour until well coated. Set the fillets aside while you prepare the sauce.
To prepare the sauce have all ingredients at hand and prepped before beginning. In a medium saucepan heat the oil and then add the shallot. Stir the shallot for about 1.5 minutes. Add the juice and the vinegar, turn up the heat to high, and bring the juice to a boil. Boil for about 5 minutes until it is reduced to about half. Add the heavy cream and cook for another minute. Take the pan off the heat and whisk in the butter and tarragon. Salt and pepper to taste. Cover while you prepare the fish.
In a large skillet heat the oil until it is glistening over medium high heat. Place the fillets in the skillet. Do not move the fillets until they become opaque all around the edges and they are lightly browned on the skillet side. Flip the fillets with a spatula and cook on the other side for about a minute or until the center of the fillet is flakey when pressed with a fork.
Plate the fish and spoon the sauce on top. Serve immediately. 
