Orange and fennel flounder fillets

These fillets are so flavorful and a great way to get fish without it tasting fishy. They are even simple and elegant enough to make for a dinner party.

Recipe adapted from Food and Wine:


  • 2 fennel bulbs(about one pound each), with fronds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh-squeezed orange juice
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon fennel seeds
  • 4 4oz flounder fillets


Preheat the oven to 450F. While the oven is heating, cut off the tops of the fennel bulbs. Chop fronds and set to the side for later. Cut fennel bulbs in to 8 wedges each. Toss with olive oil and 1/4 teaspoon of salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and roast 15 minutes longer.

While fennel is roasting, combine the orange juice, zest, fennel seeds and remainder of salt and pepper in a Ziploc bag. Combine. Add in fillets and let marinate for about 30 minutes.

Remove the pan from the oven and top the fennel with the flounder and its marinade. Roast until the flounder is just done; about 7 minutes. Sprinkle the chopped fennel fronds over the flounder and serve.

4 oz of flounder and 1/4 of roasted fennel is 7 weight watchers points plus.

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