Baked Flounder with Paprika, Lemon, & Sherry


  • 6 flounder fillets (4 ounces each)
  • Kosher salt
  • 1 stick unsalted butter, room temperature
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 4 1/2 teaspoons dry sherry
  • 1 lemon, 1/2 juiced and 1/2 sliced into thin rounds
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sweet paprika


  1. Preheat the oven to 325°.
  2. Season the fish with salt. Cut each fillet in half through the middle, and stack the 2 pieces. Coat a 9-by-13-inch baking dish with 1 tablespoon butter. Lay the fish stacks in a single layer in the baking dish.
  3. In a small pan, melt 1 tablespoon butter over low heat.
  4. Add shallots and garlic, and sauté 1 minute.
  5. Add the remaining 6 tablespoons butter. When it melts, add the sherry and lemon juice, and season with salt.
  6. Stir well, and pour mixture over the fish. Top with parsley, paprika, and lemon slices.
  7. Bake fish for 12 to 15 minutes, until cooked through. Serve immediately.
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