Flounder and Fennel with Oranges and Lemon

Flounder and Fennel with Lemon and Oranges



For Two Servings:


Two pieces of flounder or fluke (about 6 oz. each)

1/2 fennel bulb

1 T. butter

1 clementine or small orange

1 lemon

1/4 cup dry white wine

salt, pepper

minced parsley


Lightly grease an ovenproof pan with a little of the 1 T. butter. You'll use the rest of the butter on the fish later.

Slice the fennel into "matchstick" size pieces. Scatter them in the pan, season with salt and pepper and cover with a piece of aluminum foil. Bake in a 475 degree oven for 10 minutes.

Remove the pan from the oven, and place the fish over the fennel. Season with salt and pepper and squeeze the juice of half a clementine or small orange, and half a lemon over the top. Pour 1/4 cup dry white wine over the fish and dab with the rest of the 1 T. butter.

Cover with the aluminum foil and place back in the oven for 10 minutes, or until fish is cooked through and flaky. It may take less than 10 minutes if your fish pieces are thin, so check after five or six minutes)