Baked Flounder and Eggs
- 3 tablespoons unsalted butter, melted
- 2 8-ounce boneless, skinless flounder fillets, rinsed and patted dry
- 3/4 teaspoon kosher salt
- 1/2 teaspoon paprika
- Freshly ground black pepper
- 4 large eggs
- 3 tablespoons chopped scallions (optional)
- 3 tablespoons chopped parsley (optional)
- 1 1/2 tablespoons drained capers, chopped (optional)
- Preheat oven to 400 degrees.
- Pour butter in a 13-by-9-inch metal baking pan.
- Place fish in pan and turn to coat with butter.
- Season with about half the salt and paprika, and plenty of black pepper.
- Bake for 2 to 4 minutes, then add eggs (if you like runny eggs, add them after 3 or 4 minutes; for medium-firm but still slightly runny eggs, add them after 2 minutes, and for very firm eggs, you can add them along with the fish at the beginning).
- Crack eggs into pan in the corners; eggs should land next to, not on top of fish.
- Season eggs with remaining salt, paprika and more pepper.
- Continue baking until fish is just opaque and eggs are lightly set, 7 to 8 minutes more.
- Combine scallions, parsley and capers, if using.
- Transfer fish and eggs to serving plates; garnish with caper mixture.
unsalted butter, flounder, kosher salt, paprika, freshly ground black pepper, eggs, scallions, parsley, capers
Taken from cooking.nytimes.com/recipes/1012380 (may not work)