Baked Whole Flounder With Asparagus And Mustard Sauce Recipe

• 1 x headless cleaned flounder - (abt 2 lbs) or possibly whole flounder with head and tail (abt 3 lbs)
• 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. yellow cornmeal - (about)
• 1 1/4 lb fresh asparagus steamed Minced fresh parsley or possibly chives for garnish Lemon slices for garnish
• 1/4 c. lowfat sour cream
• 2 Tbsp. mayonnaise
• 2 tsp coarse-grained mustard
• 1 tsp honey

1. For the mustard sauce, combine all the ingredients and stir to mix well.
2. Chill till needed.
3. Rinse fish with cool water and pat dry; set aside.
4. Preheat oven to 350 degrees.
5. Oil the white side of the fish with a little more than half the oil.
6. Be sure to oil the fins and tail.
7. Lay fish, oiled-side down, on a rimmed baking sheet.
8. Brush remaining oil over top side of fish.
9. Sprinkle fish with salt, pepper, and cornmeal.
10. Bake, uncovered, till fish is opaque and flakes when tested with a fork along backbone, 30 to 40 min.
11. While fish is baking, cook asparagus.
12. Bone fish in pan, or possibly lift fish from pan with 2 large spatulas and set on a carving board to bone.
13. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side.
14. Garnish with minced parsley and lemon slices.
15. This recipe yields 4 servings.
16. Comments: This showpiece entree is ideal for an elegant dinner party - but easy sufficient to make for a special family dinner.

extra virgin olive oil salt, yellow cornmeal, fresh asparagus steamed, sour cream, mayonnaise, mustard, honey

Taken from cookeatshare.com/recipes/baked-whole-flounder-with-asparagus-and-mustard-sauce-76029 (may not work)