Flounder Oreganata


By Dane Feldman

Photo by Dane Feldman.

Shrimp Oreganata is a pretty classic Italian-inspired dish, but like most traditional recipes I like to change things up a bit. This dish is something of an updated, slightly lighter version that replaces the shrimp with summery flounder filets.

Serves 4.

What you’ll need:
1 1/2 lbs flounder, floured
3 tbsp extra virgin olive oil
1/2 cup dry white wine
1 1/2 tbsp fresh-squeezed lemon juice
1 1/2 tbsp margarine
4-6 chopped cloves garlic
2 tsp oregano
2 cups seafood stock
1 tbsp parsley

Cook flounder in a pan. Combine all other ingredients in a separate pan and cook over medium heat until reduced by half. Spoon sauce over fish and serve over rice or quinoa.

This is a great dish to make on weeknights because the prep and cook time are fairly short, yet it tastes like you slaved over the stove for at least an hour.