Big Easy Whole Flounder

• 1 whole (3- to 4-pound) flounder, cleaned and scaled
• 1 to 2 teaspoons Cajun seasoning (such as Paul Prudhommes Seafood Magic)
• 1/2 to 1 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 2 pints cherry tomatoes
• 1/4 cup drained nonpareil capers
• 1/4 cup (1/2 stick) unsalted butter, cut into
• 4 pats

1. Arrange the oven rack in the center of the oven.
2. Preheat the oven to high broil.
3. Cover the bottom of a large metal baking pan with heavy-duty aluminum foil and lightly grease it with cooking spray.
4. Season the fish inside and out with Cajun seasoning.
5. Set it in the prepared baking pan.
6. Around the sides of the fish, pour the wine and lemon juice and scatter the cherry tomatoes and capers.
7. Arrange the pats of butter in a line on top of the fish.
8. Broil until the flesh of the fish is opaque throughout, about 20 minutes (cut a little slit in the thickest part of the fish to check).
9. For a dramatic presentation, take the whole fish to the table on a platter.
10. Then whisk it back to the kitchen to deb one for serving.
11. Arrange equal portions of fish on individual plates along with a generous helping of tomatoes.
12. Pour a bit of pan juice over each piece of fish.
13. Aside from flounder, any mild white whole fish will do for this recipe, such as trout, snapper, bass, or grouper.
14. If you cant find a big enough fish to feed everyone, buy two and broil them in the same pan.

flounder, cajun seasoning, white wine, freshly squeezed lemon juice, tomatoes, nonpareil capers, unsalted butter, pats

Taken from www.epicurious.com/recipes/food/views/big-easy-whole-flounder-382612 (may not work)