Baked Flounder with Onion and Lemon

• 2 lemons, sliced into 1/4-inch-thick rounds
• 2 medium onions, peeled and sliced into very thin rounds (8 ounces each)
• 4 tablespoons unsalted butter
• 1 cup dry white wine
• 1 teaspoon freshly chopped thyme, plus several sprigs more
• Salt and freshly ground pepper
• 4 6-ounce flounder fillets

1. Heat the oven to 400F.
2. Arrange the lemons and onions in a 9 x 13-inch Pyrex baking dish.
3. Dot with the butter; add the wine and 1/4 cup cold water.
4. Sprinkle with the chopped thyme; season with salt and pepper.
5. Bake until the onions are soft and translucent, about 40 minutes.
6. Remove the baking dish from the oven.
7. Arrange the fish fillets over the lemons and onions.
8. Season the fillets with salt and pepper.
9. Scatter the fresh thyme sprigs over the fish.
10. Baste the fish with a little cooking liquid.
11. Bake until the fish is just opaque and cooked through, 16 to 18 minutes.
12. Do not overcook.
13. Serve with the cooked onions and lemons.

lemons, onions, unsalted butter, white wine, thyme, salt, flounder fillets

Taken from www.epicurious.com/recipes/food/views/baked-flounder-with-onion-and-lemon-392693 (may not work)