1 3/4 pounds cod fillets, washed and skinned
1/2 cup orange juice concentrate
1/4 cup dry white wine
1/2 cup heavy cream
salt and pepper
corn flour
Coat the fillets with flour seasoned with salt and pepper. Fry the fillets in butter. Remove when cooked and keep warm. Pour white wine into frying pan, bring to the boil and add the cream and orange concentrate. Thicken the sauce with corn flour. If the sauce is too thick it may be thinned with fish stock. If this is not available, one can use chicken stock which imparts an exceptionally pleasant taste to the sauce. Serve with boiled potatoes and slices of peeled orange.
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