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| 2 x ca. 450 g | Fillet of sole or haddock |
| 1/4 Tasse | butter |
| 2 | Oranges |
| 1/4 Tasse | olive oil |
| 3 Esslöffel | Tarragon vinegar |
| 1 Teelöffel | tarragon dried |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | white pepper |
| 1/4 Tasse | scallion chopped |
| 1 | Cloves garlic crushed |
| 2 | bay leaves |
| 1 | Green pepper, cut into 1/8 inch strips |
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Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides - one minute on a side. Arrange in a 12x8x2 glass dish.~
With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup.
In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips.
Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade.
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