- 4
Ingredients
- 2 lemons, sliced into 1/4-inch thick rounds, seeds removed
- 2 Vidalia or sweet yellow onions, sliced into very thin rounds
- 4 Tbsp. unsalted butter, cut into pieces
- 1 cup dry white wine
- 1/4 cup water
- 1 tsp. coarsely chopped fresh thyme leaves, plus several sprigs
- Coarse salt and freshly ground pepper
- 4 flounder or sole fillets (6 ounces each)
Preparation
Step 1
Preheat oven to 400 degrees F. Place lemons and onions in a 9x13-inch glass baking dish, spreading evenly. Dot with butter; add wine and the water. Sprinkle with chopped thyme; season with salt and pepper. Bake until onions are soft and translucent, about 40 minutes.
Remove from oven. Place fish in baking dish, and season both sides with salt and pepper. Arrange several of the lemon and onion rounds over the fish, and scatter with thyme sprigs; use a spoon to baste fish with a little cooking liquid from baking dish. Bake, basting again halfway through, until fish is just opaque and cooked through, 12 to 16 minutes total (depending on thickness of fish; do not overcook).
Use a spatula to transfer fish to plates. Serve with lemons and onions, and garnish with thyme sprigs.