Flounder Oreganata with Hasselback potatoes and Creamy Spinach

S7 E01 | Gayle King + LeeAnn Kreischer | Breaking News with Gayle King and LeeAnn Kreischer | Something’s Burning

Gayle King and LeeAnn Kreischer join Bert in the kitchen to whip up a coastal classic: Flounder Oreganata paired with perfectly sliced Hasselback potatoes and a side of garlicky creamy spinach.

Hasselback Potatoes

Ingredients

  • 1 1/2 pound gold fingerling potatoes (or gold baby potatoes)
  • 3 TBS olive oil
  • 3 TBS cultured butter
  • 1 tsp truffle oil (optional)
  • Flaky sea salt
  • Salt and pepper

Steps

  1. Preheat oven to 425F.
  2. Lay two skewers either side of the potato and cut them in ¼ inch thick vertical slices, being careful to not cut all the way through.
  3. Toss potatoes in a large bowl with olive oil and salt, rubbing oil into the cuts.
  4. Bake on a parchment-lined tray cut side up for 40 minutes.
  5. Flip cut side down and cook another 10 minutes.
  6. Toss hot potatoes in the original bowl with cultured butter, truffle oil, and flaky salt.

Flounder Oreganata

Ingredients

  • 3 flounder fillets, whole fresh wild flounder
  • ½ cup dry white wine
  • 2 TBS lemon juice
  • Zest of a lemon
  • 3 TBS parsley, finely chopped
  • ¼ cup pecorino romano, grated
  • ¼ parmesan cheese, grated
  • 3 garlic cloves, crushed
  • 1 ½ cup panko bread crumbs
  • 1 tsp dried oregano
  • 1 sprig of fresh oregano, leaves removed and diced
  • ¼ cup olive oil plus more for greasing tray
  • Salt and pepper

Steps

  1. Mix panko, garlic, cheeses, parsley, oreganos, lemon zest, salt, and pepper in a bowl.
  2. Slowly stir in olive oil until combined.
  3. Lay fillets on a greased, parchment-lined tray; drizzle with wine, lemon juice, and salt.
  4. Spoon and press the crust mixture evenly onto the top of the fillets.
  5. Bake at 425F for 10-11 minutes.
  6. Broil for 1-2 minutes until the crust is browned, watching closely to prevent burning.

Creamy Spinach

Ingredients

  • 1 ½ pounds baby spinach leaves
  • 2 TBS olive oil
  • 5 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 TBS butter
  • 1 TBS lemon juice

Steps

  1. Heat oil in a Dutch oven over medium heat; sauté garlic for 30-60 seconds until fragrant.
  2. Add spinach, salt, and pepper; cover and cook for 2 minutes.
  3. Uncover and stir until wilted; remove with a slotted spoon.
  4. Top with a pat of butter and a squeeze of lemon juice before serving.

Creme Fraiche Tartar Sauce

Ingredients

  • 2 TBS cornichons, finely diced
  • 1 TBS parsley, finely diced
  • ½ shallot, finely diced
  • 2 TBS lemon juice
  • ½ cup creme fraiche
  • ½ cup mayonnaise
  • Salt and pepper to taste

Steps

  1. Add all ingredients to a small bowl and mix well.
  2. Adjust seasoning and lemon juice to taste.
  3. Chill in the fridge until ready to serve.

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