- 4 3-oz. fresh or frozen sole fillets, about 1/2 inch thick
- citrus sauce (see recipe below)
- 2 oranges
- 2 tsp. margarine or butter, melted
- 1/4 tsp. salt
- 1/4 tsp. paprika
- dash black pepper
Thaw fish, if frozen. Prepare citrus sauce. Cover and chill until ready to serve. Remove peel and white membrane from oranges; cut each orange into 4 slices. Set aside.
Rinse fish; pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. In a small bowl, combine melted margarine, salt, paprika and black pepper; brush over fish. Arrange orange slices around fish on broiler rack. Broil about 4 inches from heat for 4 to 6 minutes or until fish flakes easily when tested with a fork and orange slices are heated through.
To serve, drizzle citrus sauce over fish and orange slices.
In a small bowl, combine 1/2 cup light dairy sour cream, 2 tablespoons orange marmalade and 1/4 tsp. dried thyme or herbes de Provence, crushed.