Codfish With Clementine

Directions

1. 1
   Peel the clementines and separate the individual wedges.
2. 2
   Brown the butter, over medium heat, in a skillet big enough to accommodate both fillets.
3. 3
   In the meantime, rub the fillets on both sides with the dry spices (except for the sage and thyme).
4. 4
   When the butter is completely melted, drop in the sage and thyme lightly.
5. 5
   Fry the spices until the butter gets brownish, then add the fillets and let them lightly fry for 4 minutes on each side.
6. 6
   Add the clementine wedges together with the fillets.
7. 7
   After the fish is cooked through, take the fillets out and de-glaze the skillet with a wooden spoon, while the clementines are still bathed in the spiced-butter.
8. 8
   Pour the reduced sauce and clementine wedges over the fillets and enjoy!