Orange Basil Flounder with Spinach

Servings 4 Serves


  • 3 tablespoons unsalted butter
  • 1 medium orange seeded and thinly sliced
  • 1/4 cup chopped basil
  • 1 cup chopped onion
  • 4 cloves garlic pressed
  • 1 cup low sodium vegetable broth
  • 4 6-oz. flounder fillets or use another firm-fleshed white fish
  • 2 cups chopped spinach


  • Melt the butter in a large skillet with a tight-fitting lid over medium heat; add orange slices, basil and onion and sauté until fragrant, about 1 minute.
  • Add garlic and cook until onion is translucent, 5 to 7 minutes. Add broth to the skillet and whisk up all of the browned bits from the bottom of the pan.
  • Add fish to the skillet then cover and cook for 8 to 10 minutes. Stir in spinach; cook until wilted, 2 to 3 minutes. Serve fish topped with sauce!


LC SERVING SUGGESTION: Baked Hubbard squash and steamed green beans.
SERVING SUGGESTION: Add steamed baby red potatoes. KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: per serving: 283 Calories; 11g Fat; 36g Protein; 9g Carbohydrate; 3g Dietary Fiber; 105mg Cholesterol; 282mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 7
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