Filet of Flounder with Artichoke-Orange Beurre Meunière


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.

Serves 2


  • 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
  • Salt
  • Pepper


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.


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