Baked Flounder and Eggs

1. 1

   Preheat oven to 400 degrees.

2. 2

   Pour butter in a 13-by-9-inch metal baking pan.

3. 3

   Place fish in pan and turn to coat with butter.

4. 4

   Season with about half the salt and paprika, and plenty of black pepper.

5. 5

   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).

6. 6

   Crack eggs into pan in the corners; eggs should land next to, not on top of fish.

7. 7

   Season eggs with remaining salt, paprika and more pepper.

8. 8

   Continue baking until fish is just opaque and eggs are lightly set, 7 to 8 minutes more.

9. 9

   Combine scallions, parsley and capers, if using.

10. 10

    Transfer fish and eggs to serving plates; garnish with caper mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.