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Thin (or Thick) Fish Fillets with Orange-Glazed Carrots

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 1 pound carrots
  • 1 teaspoon sugar
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1 orange
  • 1 pound thin fish fillets, like sole or trout
  • 1 bunch fresh parsley
  • 1/2 cup white wine or water

Instructions

  1. Put 2 tablespoons butter in a large skillet over medium-low heat.
  2. Trim, peel, and slice the carrots into coins about 1/4 inch thick.
  3. Raise the heat to medium-high. When the butter foams, add the carrots, 1 teaspoon sugar, 2 sprigs thyme, 1/4 cup water, and a sprinkle of salt and pepper. Cook, stirring occasionally, until the carrots are crisp-tender, about 5 minutes.
  4. Grate the zest from the orange.
    Halve the orange.
    Cut the fish into 4 portions and sprinkle with salt and pepper.
  5. Leaving the thyme sprigs behind, transfer the carrots to a serving platter or plates. Add 2 tablespoons butter to the skillet. When the butter melts and the foam subsides, add the fish and sprinkle with salt and pepper. Cook until it’s golden on the bottom, about 2 minutes. Turn and cook until the fish is opaque and flakes easily with a fork, just a minute or so more. Carefully put the fish on top of the carrots.
  6. Chop 1/4 cup parsley leaves.
  7. Squeeze the orange into the skillet through a strainer or your fingers to catch the seeds and add the zest. Return the skillet to high heat. Add 1/2 cup wine or water and a sprinkle of salt and pepper. Let the liquid reduce a bit, then remove the thyme sprigs. Whisk in 2 tablespoons butter. Pour the sauce over the fish and carrots, garnish with the parsley, and serve.

— Recipe from How to Cook Everything Fast