Apelsin och timjansfisk (Orange and Thyme Fish) is a traditional Swedish recipe for a classic dish of fish fillets baked with orange zest, thyme, saffron, prawns, sour cream and white wine. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Orange and Thyme Fish (Apelsin och timjansfisk).
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Apelsin och timjansfisk (Orange and Thyme Fish) a Classic Swedish recipe for a dish of fish fillets baked with orange zest, thyme, saffron, prawns, sour cream and white wine.
Ingredients:
1.25kg white fish fillets (eg halibut, monkfish or cod)
1 tsp sea salt
pinch of ground white pepper
3 tbsp butter
1 garlic clove
finely-shredded zest of 1/2 orange
1 tbsp fresh lemon thyme, chopped
pinch of saffron
1kg unpeeled prawns
400ml sour cream
1 tbsp tomato puree
100ml white wine
Method:
Cut the fish into eight equal-sized pieces. Season these all over with salt and black pepper.
Arrange the fish in a greased ovenproof dish and set aside.
Melt the butter in a pan, then add the crushed garlic, orange zest and thyme. Take off he heat and spread the mixture over the fish.
Peel the prawns, then whisk together the sour cream, saffron, tomato purée and white wine in a saucepan. Set aside
Place the dish with the fish and the sauce in the centre of an oven pre-heated to 150°C and bake for about 12 minutes, or until the fish is cooked and flakes easily with the tines of a fork.
About 1 minute before the fish is ready, heat the sauce gently until just simmering. Pour any pan juices from the fish into the sauce and add the prawns. Heat until the prawns just turn pink, then transfer the fish to a warmed serving dish and pour over the orange sauce.
Serve accompanied by a risotto finished with sautéed fennel.
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