Thin Fish Fillets
Thin Fish Fillets is a quick broiled flounder dish that poaches and browns at the same time. The shallow pool of dry vermouth keeps the delicate flesh moist under the heat, while softened butter spread on partway through adds richness and color. Seasoning only at the end keeps the fish from drying out. With a short ingredient list and about 45 minutes from start to table, it suits a weeknight dinner for four.
Instructions
At least 20 minutes before you plan to cook, turn on the broiler so it is fully hot when the fish goes in. Lightly oil the bottom of a 9x13-inch ovenproof dish.
Lay the fillets in the dish in a single layer. Pour in the vermouth, using only enough to come about ½ inch up the sides of the fish.
Put the dish under the broiler, as close to the heat as it will go, and broil for about 2 minutes. Take it out and quickly spread the softened butter over the fillets.
Return the dish to the broiler and cook for about 5 minutes more, until the fish is just cooked through. Remove it from the heat.
Salt and pepper each fillet and serve it with a lemon wedge.
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