Baked Flounder with Onion and Lemon
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily.
Photography: Victoria Pearson
Dinner at Home, 2009
- 2 lemons, sliced into 1/4-inch-thick rounds
- 2 medium onions, peeled and sliced into very thin rounds (8 ounces each)
- 4 tablespoons unsalted butter
- 1 cup dry white wine
- 1 teaspoon freshly chopped thyme, plus several sprigs more
- Salt and freshly ground pepper
- Four 6-ounce flounder fillets
- Heat oven to 400 degrees. Arrange lemons and onions in a 9-by-13-inch Pyrex 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.
- Remove baking dish from oven. Arrange fish fillets over lemons and onions. Season fillets with salt and pepper. Scatter fresh 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.
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