Dinner in 5 minutes. Can’t get any quicker than that! Traditionally, a beurre meunière is made with lemon, but I decided to do a fun variation with orange. It adds a sweet, fruity flavor that doesn’t overpower the fish at all. Marinated artichokes add depth to this dish but are as simple to prepare as opening a jar. Serve over brown rice with sautéed spinach on the side for an elegant yet easy and fast dinner. Olive oil may be substituted for butter if you’re watching your cholesterol.
- 2 flounder filets
- 1/2 tsp orange zest
- Juice of one orange (approx. 1/3 cup)
- 2 tbsp olive oil
- 4 tbsp butter
- 1 12-oz. jar marinated, quarted artichoke hearts
Season fish with salt, pepper, and orange zest on both sides. Heat the olive oil over medium-high heat in a large sauté pan. Add the fish, cooking until lightly browned on both sides, about 2 minutes per side. Remove fish from pan.
Add butter to pan, scraping up the browned bits from the bottom. Cook until butter begins to brown slightly, about 2-3 minutes. Add orange juice and 6-8 artichoke hearts, stir until heated through. Spoon 1-2 tbsp of the sauce over the fish. Serve immediately.