Haddock* in Orange and Scallions

2 Fillets (150 - 200g) Haddock - skinned
1 large orange - 1 half for juice / 1 half peeled and cut into small pieces
1 pint hot fish stock
2 scallions (or shallots) - finely sliced
2 tbsp olive oil
1 teaspoon butter (optional)
Salt & Pepper

Serves 2

(Season your fish with salt & pepper and put to one side)

Heat a non-stick frying pan at medium temperature.
Add olive oil (and butter), then add your scallions and a pinch of salt and pepper, cooking them just for one minute.
Squeeze the juice of half the orange into the pan and then add half the fish stock bringing it just up to boil.

Place your fish fillets into the sauce and spoon some over the fish.
Cover with lid/foil/another pan for 2-3 minutes (depending on fillet thickness).

Remove cover and carefully turn fillets, spoon sauce over once more, cover and cook for a further 2-3 minutes.
(If sauce is now getting too thick simply add more stock a bit at a time to get the consistency you desire.)

Place fillets on a plate and add the orange pieces to the sauce.
Spoon sauce over the fish and serve with boiled baby potatoes and blanched green beans.

*Note: Pollock can be substituted for Haddock