Oven-Poached Flounder with Garlic and Citrus Zest; Beets with Watercress and Orange; Latkes! (it’s still Chanukah); Challah

By Jennifer

Oven-Poached Flounder with Garlic and Citrus Zest;  Beets with Watercress and Orange;  Latkes! (it’s still Chanukah);  Challah

The night my family ate this dinner it was still Chanukah, so of course we had latkes along with the challah.  If you choose to thoroughly enjoy two starches with your meal, feel free to purchase doubles of the latke ingredients (i.e. 5 pounds potatoes, 2 onions, more peanut oil) and either make a fresh batch or do what I did, make a double batch and freeze half.  Reheat frozen latkes in a 450 degree oven for 15 – 20 minutes, until sizzling.

Oven-Poached Flounder with Garlic and Citrus Zest

  • 1 1/2 lbs. flounder or other mild white fish, cut into 4 or more portions
  • sea salt, freshly ground black pepper
  • 1 clove garlic, finely chopped
  • zests of one lemon and one orange
  • 1/4 cup dry white wine
  • Parsley, chopped, for garnish

Preheat oven to 450 degrees.

Flounder ready to oven-poach

Arrange fish in an 8 x 8” or 9 x 9” pan.  Season with sea salt and pepper;  sprinkle garlic and citrus zest on top.  Pour white wine in the pan.  Cover with foil.  Bake for 20 minutes;  uncover and bake another 5 minutes (check for doneness;  fish should flake easily).  Sprinkle parsley on the fish before serving.

Dinner is served (loving those latkes!)

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