Orange Flounder

 

• 

• Cooking and Prep: 30 m
• Serves: 4
• Contains:

Until very recently, I was a one-oven kind of girl, and dairy cooking during the Nine Days was done exclusively in my toaster oven or on my stovetop. I still find that the stovetop is the way to go for certain flaky fishes, including flounder. This one is light, fragrant, and delicious.

READ MORE

Ingredients (8)

Main ingredients

• 2 pounds (1 kilogram) flounder fillets

• flour, for dredging

• 2 tablespoons butter or Gefen Olive Oil

  X

  

  Gefen Olive Oil

• 2 juicing oranges

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme

Sommelier Suggests

• Baron Herzog Sauvignon Blanc

  X

  

  Baron Herzog Sauvignon Blanc

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Flounder

1. Season fish with salt and pepper, then dredge in flour.

2. Heat a large frying pan and spray with cooking spray. Brown the flounder in batches until it flakes easily, about three minutes per side. Remove to a platter.

3. In the same pan, melt butter, then squeeze the oranges directly into the pan. Add salt, pepper, and thyme and bring to a simmer.

4. Taste and season as necessary and allow to simmer until lightly reduced and the flavors have come together, about two minutes.

5. Pour sauce over flounder and serve.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller