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Recipe by Michal Frischman

Orange Flounder

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat

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.

Ingredients

Main ingredients

  • 2 pounds (1 kilogram) flounder fillets

  • flour, for dredging

  • 2 tablespoons butter or Gefen Olive Oil

  • 2 juicing oranges

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

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


Wine Pairing

Baron Herzog Sauvignon Blanc

Directions

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

Orange Flounder

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