Baked Flounder with Orange-Jicama Slaw

June 2007
Baked Flounder with Orange-Jicama Slaw

by 2 people

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Not familiar with jicama? The softball-size vegetable has a skin that's a similar color to a baking potato, and its outer layer is easily stripped off with a vegetable peeler.

Makes: 4 servings

Prep: 25 mins

Cook: 8 mins

  • Juice from 1 large orange (about 1/2 cup), plus 1 large orange, peeled and cut into small pieces
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • Salt
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 large jicama (about 1-1/2 pounds), peeled and cut into matchsticks
  • 2 tablespoons finely chopped fresh mint
  • 2 cloves garlic, finely chopped
  • 4 6 ounces skinless flounder or halibut fillets
  1. Preheat the oven to 450 degrees . In a liquid measuring cup, whisk together the orange juice, vinegar, sugar and 1/2 teaspoon salt. Whisk in 2 tablespoons olive oil; set aside.
  2. In a medium bowl, toss the jicama and orange pieces. Dress the slaw with about one-third of the orange juice mixture, toss with the mint and season with salt; set aside.
  3. Whisk the remaining 1/4 cup olive oil into the remaining orange juice mixture and stir in the garlic. Brush the bottom of a medium baking dish with some of the garlic-orange juice mixture. Season the fillets on both sides with salt and transfer to the dish. Pour the remaining garlic-orange juice mixture on top. Bake until opaque, about 6 minutes. Serve with the reserved slaw.
  • Campo al Mare Vermentino di Toscana 2005 (Italy)
Tip Smart move
  • Peel and cut the jicama just before tossing it with the orange to keep it from browning.