Seared Flounder with Orange, Fennel and Artichoke

By á-4084

Ingredients

• 4 (6 - 8 oz) fresh or frozen flounder
• 1 orange
• 1 Tbsp thyme
• 2 Tbsp extra virgin olive oil
• 1 fennel bulb
• 1 (14 oz) can artichoke hearts, drained
• I would also add manzanilla olives.

Details

Adapted from recipecenter.stopandshop.com

Preparation

Step 1

Preheat a large skillet over medium-high heat. In a bowl, zest the orange, then mix with thyme leaves and pepper, to taste. Pat fish dry with a paper towel and rub orange-zest mixture into fish. Add oil to skillet, and cook fish for 2 min., or until golden brown.
Meanwhile, cut the core out of the fennel and slice into ⅛-inch thick pieces. Remove fish from the pan and set on a plate, loosely covered with foil. Add the fennel to the pan and cook for about 2 min., or until brown on both sides. Add the artichokes and continue to cook for an additional 3 min., or until tender.
Return the fish to the pan, on top of the artichokes. Halve and squeeze the orange over the fish. Cover, reduce heat to medium, and cook for another 3 min. Remove lid and check fish (the meat should flake easily with a fork). Remove from heat and serve immediately.