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Parve
Easy
30 Minutes
Diets 
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.
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
Season fish with salt and pepper, then dredge in flour.
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.
In the same pan, melt butter, then squeeze the oranges directly into the pan. Add salt, pepper, and thyme and bring to a simmer.
Taste and season as necessary and allow to simmer until lightly reduced and the flavors have come together, about two minutes.
Pour sauce over flounder and serve.
Photography: Moishe Wulliger Food Styling: Renee Muller
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