Recipe(tried): Baked Flounder with Sauce and Flounder Au Gratin

BAKED FLOUNDER WITH SAUCE
From SOAR

3 lb flounder*
6 tbsp butter, melted
1 garlic clove, minced
2 tbsp chopped onions
2 tbsp chopped fresh parsley
1/4 cup dry white wine
1 juice of 1 lemon
Salt and pepper to taste
Flour

Place fish in baking dish or pan.

Prepare a sauce by browning garlic and onion in melted butter. When brown, add parsley, wine and lemon juice. Blend sauce. Pour sauce over fish; sprinkle with salt, pepper and flour.

Bake covered at 375 degrees F for 10 minutes. Uncover, basting with melted butter and dry white wine. Bake (ten minutes more or until done to taste.

*Substitutions for flounder: mackerel, weakfish, grouper, snapper, bass etc.

FLOUNDER AU GRATIN
From SOAR
Makes 4 servings

1 tbsp margarine
4 green onons, cut into 1/2-inch pieces
2 tbsp diced celery
2 tsp flour
1/8 tsp salt
1/8 tsp ground white pepper
1/2 cup skim milk
1/4 cup (1 oz.) shredded swiss cheese
1 (16 oz.) package frozen flounder, thawed and drained
1 tbsp minced fresh parsley (for garnish)

Melt margarine in a small saucepan over low heat. Add onions and celery; saute until tender.

Stir in flour, sat and pepper; cook 1 minute, stirring constantly. Gradually add milk; stir well. Cook over medium heat until thickened and bubbly, stirring constantly.

Add shredded Swiss cheese; reduce heat and cook until cheese melts, stirring constantly. Set aside.

Arrange fillets in a single layer in a 10x6x2-inch baking dish coated with cooking spray. Pour cheese mixture evenly over fillets.

Cover and bake at 350 degrees F for 25 minutes or until fillets flake easily when tested with a fork. Sprinkle with parsley.