Please enter the email you’re using for this account.
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
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation