Today was such an excellent day! I got up late, spent the late morning at Haymarket, and the rest of the day cooking or working on Christmas presents (or both, in some cases!).
Coming home from Haymarket, part of my haul was a lovely fresh flounder, perhaps 14" long. Anyone with a thin sharp knife and a sense of anatomy can fillet a fish, even such a strange fish as a flounder which wears both eyes on one side of his head.
Someday, perhaps, I'll write about how to best clean a fish -- but for the moment, let's note that I popped a baking potato the size of two fists (my fists being small) into the microwave as extracted filets from the flounder, and had time to spare to get it in the pan.
The pan had several tablespoons of unsalted butter, a bit of rosemary, and a splash of sherry in it. As soon as the edges of the fillets turn white, you should turn them -- otherwise they will turn to flakes in the pan, they are so tender.
While the fillet cooks through, cut your baking potato in half, and mash it a bit with a fork.
Once the filets are done (a matter of scant minutes!) add a bit of salt and a spritz of lemon. Use the spatula to hold back the fish, and drizzle the sherry butter onto your potato. Let the flounder slide onto your plate along side the potato.
Serve with a garnish of red grapes (color to brighten a blond meal), and a side salad of baby greens dressed with lemon-tahini dressing (I'm fond of Annie's of Vermont's Goddess Dressing).
This is so fast, and completely immersively wonderful. Why don't you cook for yourself, like you'd cook for a guest, when it's this easy?
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