Susanna’s Baked White Fish Fillets with Orange Juice, Sweet Wine, and Bay Leaf
by Dr. Susanna Hoffman
January is when the year’s crop of sweet, juicy oranges begin to arrive in markets. After many months from blossom, to bud, to fruit, they have now ripened on the trees of California and Florida, been plucked and crated, and delivered to stores awaiting their annual appearance. Oranges are a major crop in the United States. Spanish settlers brought them to America in the 1500s, having acquired them only a century or so earlier from the Arabs. The Arabs in turn had transported them from Southeast Asia to then disperse them on their forays about the Mediterranean. Oranges gave the farmers and cooks of Spain and elsewhere a new taste treat to play with. Soon they developed many types, the Seville and the Valencia among them, and added orange to many of their culinary delights. Following that tradition is an unusual, but stirring preparation for fish, incorporating both orange and Mediterranean-style sweet wine, with a touch of ancient, woody bay leaf.