Flounder with Orange Sauce
Flounder offers light protein, while the citrus sauce brightens the flavor without heavy coating. The dish comes out tender, slightly buttery, and works well when you want fish with a more festive character.
For the sauce, combine orange juice (100 g), lemon juice (10 g), allulose (5 g), half of the butter (15 g), table salt (2 g), and corn starch (4 g) dissolved in cold water. Bring the mixture to a boil and simmer it for 2-3 minutes until smooth and lightly thickened.
Cut the flounder (300 g) into serving pieces, pat it dry, and make 2-3 shallow cuts in the skin. Heat the olive oil (30 g) and the remaining butter (15 g), place the fish skin-side down, and cook for 2 minutes.
Flip the pieces or keep basting the top with the hot fat if you want the flesh especially delicate. Cook 2 minutes more, until the fish turns opaque and begins to flake easily.
Spoon the sauce onto the plate, place the fish over it, and finish with dill (5 g). Serve right away while the sauce stays warm and glossy.
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