And simply delicious.
1 cup thinly sliced shallot
3 tablespoons unsalted butter
1/4 teaspoon freshly grated orange zest (I used a bit more!)
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon fennel seeds, bruised with side of knife
2 pounds cod or halibut fillet, cut into equal portions
Parsley for garnish
In heavy skillet cook shallot in 1 tablespoon butter over moderately low heat until softened. Add zest, orange juice, wine and fennel seeds and boil, stirring occasionally, until reduced by half. Season fish with salt and pepper. Arrange fish in one layer over sauce and cook, covered, at a bar simmer 10 minutes, or until cooked through. With spatula divide fish among 6 heated plates. Bring sauce to boil and whisk in remaining 2 tablespoons butter and salt and pepper to taste. Serve sauce over fish and garnish with parsley. Serves 6. (I used the leftover in a vegetable soup.)
~From Gourmet Weekends, a wonderful cookbook.