Filet de Poisson à la Fondue D’ Oranges et Citrons Filet of fish with orange and lemon sauce

Serves 4

Catherine and Jean-Benoit Hugues, producers of Castelas Provencal olive oil, share one of their favorite recipes. Prepared by chef Jean-Pierre Novi and served at La Riboto de Taven in Les Baux de Provence, France, the dish combines golden-green, fruity Castelas with citrus fruits and Dijon mustard to make a delectable sauce served atop steamed fish.

• 2 Cod filets (about 1 lb. each)
• 2 oranges
• 2 lemons
• 3.5 oz. white wine
• 1 tsp. Fallot Dijon mustard
• 2 tbsp. Castelas Olive Oil

1. Using a sharp knife, cut in very fine julienne the rinds of oranges and lemons. In small saucepan, bring to boil one cup water and blanch the orange and lemon rinds for 2 minutes. Drain and set aside.
2. Using a sharp knife, carefully cut out the flesh of one orange and one lemon into segments saving the juice. Juice the remaining orange and lemon and add to saved citrus segments.
3. In saucepan, bring to boil wine, citrus julienne, citrus juice and segments. Add mustard and reduce heat. Using a whisk, slowly add olive oil and turn to lowest setting to keep warm.
4. In heavy saucepan, place cod and ¾ cup water. Bring to a boil, reduce heat and gently simmer, covered, for about ten minutes or until cooked through. Remove the fish carefully and arrange on plate. Pour the warm sauce over the fish and serve at once.

Adapted from: Jean-Pierre Novi, La Riboto de Taven in Les Baux de Provence, France