Baked Flounder With Lemon and Butter

By Diana Rattray


For the Flounder:
  1½ pounds flounder fillets (or sole)
  ⅛  teaspoon black pepper
  4  tablespoons butter, melted
  2  tablespoons fresh lemon juice
  2  teaspoons finely minced onion
  1  teaspoon paprika
  1  tablespoon fresh parsley, for serving
  4  slices or wedges lemon, for serving

For the Garlic Aioli (Optional):
  2 medium cloves garlic, optional
  ½ cup mayonnaise, optional
  2 tablespoons olive oil, optional
  1 tablespoon fresh lemon juice, optional

  Grease a shallow baking dish. Preheat oven to 325°F (165°C).
  Cut the flounder fillets into serving-size portions. 
  Arrange the pieces in the prepared baking dish, and sprinkle
  fish with salt and the freshly ground black pepper.
  In a small bowl or measuring cup, combine melted butter, 2
  tablespoons lemon juice, and minced onion.
  Pour the lemon-butter mixture over fish.
  Sprinkle the fish with paprika.
  Bake in the preheated oven for about 15 to 25 minutes, dep-
  ending on thickness of the fillets, or until fish is cooked
  through and flakes easily with a fork.
  Garnish with chopped parsley, lemon wedges, and serve with
  garlic aioli (if desired).

Prepare the Garlic Aioli (Optional)
  Place the garlic in a small bowl and mash well with a fork
  or mash it using a mortar and pestle.
  Add the mayonnaise, olive oil, and lemon juice and then
  whisk to blend thoroughly.
  Season with salt.
  Cover and chill until serving time.