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Merluzzo all'Arancia

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1Kg Merluzzo Fillets
1/2 cup dry white wine
1 orange
1 sprig rosemary finely chopped
3 fresh sage leaves finely chopped
1/2 cup fresh chopped parsley
10 Shallots
Extra virgin olive oil
Salt and Pepper to taste
N.B. Items in bold are available at all MF outlets.
Mix the parsley, sage and rosemary together. Lay the fillets in a baking dish and spread half of each generously with the herbs. Add a drizzle of olive oil, add salt and pepper to taste then fold the fillets in half covering the herbs.
Carefully cut the zest away from the orange and slice it into match stick size piece. Then sprinkle them over the fish.
Clean the shallots and halve them lengthwise and add them to the baking dish as well. Drizzle everything with olive oil and then salt and pepper.
Bake for 30 to 40 minutes in an preheated oven at 170 degrees celcius. About half way through mix wine with the juice squeezed from the orange and pour over the fish. Serve hot with the extra juices poured over the fish.
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