(Recipe #95, page 146)
After cleaning the flounder, make an incision on one side, place them in a shallow tin pan, sprinkle with salt and pepper, pour a bit of melted butter over them, sprinkle with finely chopped onion and parsley along with fine bread crumbs, and dot with a few small pieces of butter.
Pour a bit of bouillon or water alongside the fish and bake them in the oven. Some wine may also be added to the bouillon to turn the stock into a sauce. (Almost all kinds of fish can be prepared in this way.)
Flounder can also be prepared like smelt, no. 96.
Translated by David Green.