It’s bold to break out a baked flounder dish on an island with more per-capita flounder fishing and consumption than most places worldwide. But with great “bay taste” as the bottom line, we’re going for it. And we think you’ll be “hooked.”
1 large or 2 medium onions, diced
2 Tbsp. butter or vegetable oil
½ cup mayo
¾ cup freshly grated parmesan cheese, lightly packed
Juice of one-half fresh lemon
2 lbs. fresh flounder (or fluke) filets
Salt and pepper
Sauté onion in butter or vegetable oil until lightly browned. Remove from heat to a small bowl. Mix in mayo, lemon juice, and parmesan. Season mixture with freshly ground pepper.
Use a sharp knife to cut out the center spine down the length of each filet, giving extra space on each side so that you can pull out the fibrous center altogether. (This trick will ensure no bones make it into your dish. Save the scraps for fish broth or offer as a treat for your local feral cats.) Spray or brush with oil a flat baking pan that you can bring straight from the oven to the table. Lay the strips of fish on the pan, leaving no room between pieces. Lightly salt and pepper the fish. Spread the fish thinly but completely with topping and bake in a preheated oven at 425° for at least 12 minutes or until the topping is browned and bubbling.
Bring the cooking pan still sizzling to the table and serve family-style.