ark (06/29/82)
This works well with flounder, schrod, bluefish, sole, etc. In a flat baking pan, put a few pats of butter: one each for small filets, two for large ones. Place fish on butter. Put more butter on top. Peel a chunk of fresh ginger and cut it into little pieces. The fish cooks very quickly, so use more ginger than you would have imagined possible. Sprinkle it on top of the fish. Add some white wine -- not enough to cover the fish but enough to cover the bottom of the pan. Put the whole mess into a moderate oven and bake until done. If your oven is preheated to, say, 350 degrees, this will be FAST -- maybe 5 minutes. It is done when it flakes when you poke at it with a fork. The edges will be done first. The leavings in the pan make a nice sauce. I have not found the need for any other seasonings. The pan cleans up easily.