- 3 tablespoon unsalted butter
- 4 skinless, boneless OCI Flounder Fillets, about 6 ounces each
- 1⁄4 cup finely chopped shallots or red onion
- 1⁄4 cup finely chopped celery
- 1 cup soft fresh bread crumbs, from white home-style bread
- 1 large orange, peeled, all white pith removed, seeded and diced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 cup freshly squeezed orange juice
Preheat the oven to 425°F. Using a pastry brush or paper towel, coat the inside of a baking dish large enough to hold the fish fillets in one layer evenly with 1 tablespoon of the butter. Dry the flounder fillets well and place them side-by-side in the dish.
In a large heavy frying pan, melt the remaining 2 tablespoons of butter over moderately low heat. When the foam subsides, add the shallots or onions and the celery and cook them, stirring occasionally, for 6 or 7 minutes or until they are soft but not brown. Remove the pan from the heat and add the breadcrumbs, diced orange, salt, pepper and orange juice. Toss the mixture together lightly and spread it evenly over the fish. Bake the fish for about 20 minutes or until the topping turns golden brown and the fish flakes easily when prodded with a fork.