Recipes for the Web

Barrington Software Incorporated

Baked Flounder with Onion and Lemon

Serves 4

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that

falls apart easily.

2 lemons, sliced into 1/4-inch-thick rounds

2 medium onions, sliced into very thin rounds (8 ounces each)

4 tablespoons unsalted butter

1 cup dry white wine

1/4 cup cold water

1 teaspoon chopped fresh thyme, plus 4 sprigs

Coarse salt and freshly ground pepper

4 six-ounce flounder fillets

1. Preheat oven to 400º. Arrange lemons and onions in a 9-by-13-inch glass baking dish. Dot

with butter; add wine and 1/4 cup cold water. Sprinkle with chopped thyme; season with salt and

pepper. Bake until onions are soft and translucent, about 40 minutes.

2. Remove baking dish from oven. Arrange fish fillets over lemons and onions. Season fillets with

salt and pepper. Scatter thyme sprigs over fish. Baste fish with a little cooking liquid. Bake until

fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve fish with cooked

onions and lemons.

Photograph by: Victoria Pearson

From Martha Stewart

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