Rating: 3.15 stars
27 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3
  • 27 Ratings

Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.

Martha Stewart Living, March 2001

Gallery

Credit: Victoria Pearson

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

27 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3