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Issue 601: Orange Flounder

Michal Frischman

For certain flaky fishes, including flounder, the stovetop is the way to go This one is light, fragrant, and delicious

Thursday, July 26, 2018

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Props and styling by Renee Muller; photography by Moishe Wulliger

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

Serves 4-6

  • 2 lb (1 kg) flounder fillets
  • flour, for dredging
  • 2 Tbsp butter or olive oil
  • 2 juicing oranges
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp fresh thyme or ½ tsp dried thyme
 
PREPARATION

Fish
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 3 minutes per side. Remove to a platter.

   Sauce
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 2 minutes. Pour sauce over flounder and serve.

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