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Continued: Recipes: New ways to prepare fish

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  • Last update: March 26, 2014 - 2:06 PM

• Freshly ground black pepper

Directions:

Preheat oven to 450 degrees.

Place the fillets in a baking dish large enough to hold them in 1 layer; sprinkle them on both sides with the lemon juice and salt. Set aside in refrigerator until ready to cook, up to 2 hours.

Heat the oil in a heavy skillet over medium heat. Add the leek and kumquats; cook until barely wilted, 1 minute. Stir in the wine, orange juice and bay leaf; heat to a boil, still over medium heat. Cook until the leek and kumquats are well wilted, 2 minutes. Pour over the fish, spreading the leeks and kumquats out evenly. Place the baking dish in the oven; bake until the liquid is bubbling and the fish flakes easily when pierced with a fork, about 15 minutes.

Remove bay leaf and serve right away, garnished with the chives and a sprinkle of black pepper.

Nutrition information per serving:

Calories 319 Fat 16 g Sodium 96 mg

Carbohydrates 105 g Saturated fat 2 g

Protein 34 g Cholesterol 105 mg Dietary fiber 2 g

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