Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

　　

Ingredients

serves 4

　　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

　　4 6-ounce flounder fillets

　　

Step 1

Heat the oven to 400°F. Arrange the lemons and onions in a 9 × 13-inch Pyrex baking dish. Dot with the butter; add the wine and 1/4 cup cold water. Sprinkle with the chopped thyme; season with salt and pepper. Bake until the onions are soft and translucent, about 40 minutes.

　　

Step 2

Remove the baking dish from the oven. Arrange the fish fillets over the lemons and onions. Season the fillets with salt and pepper. Scatter the fresh thyme sprigs over the fish. Baste the fish with a little cooking liquid. Bake until the fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve with the cooked onions and lemons.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.