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Cooking white fish that everyone will enjoy can sometimes be a hard task. This recipe really does a great job at masking any fish flavor so all your picky eaters will be happy!
6 medium-sized white fish fillets (cod, flounder, halibut, grouper or any mild white fish)
salt, to taste
pepper, to taste
1–2 navel oranges, cut in thin slices and then halved
1/2 cup orange juice
1/4 cup Gefen Maple Syrup
3 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen White Vinegar
1 tablespoon Haddar Brown Sugar
2 tablespoons Gefen Cornstarch, dissolved in 1/3 cup cold water
pepper flakes
chopped parsley
cilantro
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place fish on the baking sheet (if using frozen fillets, thaw before using). Season with salt and pepper to taste.
In a saucepan, mix together orange juice, maple syrup, soy sauce, vinegar, brown sugar and cornstarch slurry. Heat over low heat and bring to a simmer to thicken, about eight minutes.
Brush over the fish. Arrange two half-slices of orange over the top.
Bake uncovered for 18 minutes, then broil for three minutes.
If desired, garnish with pepper flakes, chopped parsley, or cilantro. Serve hot.
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