BAKED FLOUNDER WITH ONION AND LEMON

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Baked Flounder with Onion and Lemon image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

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

Steps:

  • 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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