Fish Fillets with Seafood Sauce (Filets de Poisson A la Mariniere)

• 6 thin, skinless, boneless fillets of flounder or sea bass, each weighing about 1/4 pound (see note)
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon butter
• Cold water
• Seafood sauce (see recipe)

1. Preheat oven to 500 degrees.
2. Sprinkle fillets with salt and pepper to taste.
3. Rub surface of flat, metal, heat-proof baking sheet with butter.
4. Arrange fillets flat on surface with comfortable space between.
5. Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
6. Place baking sheet in oven.
7. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack.
8. Close door and bake 3 minutes or just until fish loses raw look.
9. Do not overcook or fish will become dry.
10. Serve on individual plates with seafood sauce spooned over.

thin, salt, freshly ground pepper, butter, water, seafood sauce

Taken from cooking.nytimes.com/recipes/1527 (may not work)