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1
Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it.
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2
Scrape the bottom white side to remove any scales and remove the sharp fins with scissors.
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3
(Or ask your fishmonger to do all of this.)
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4
Rinse the fish in cold water.
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5
Preheat the oven to 400 degrees.
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6
In a 4-quart pot, bring the wine to a simmer with the shallots.
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7
Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams.
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8
Take the mussels or clams out of their shells, discard the shells, and reserve the meats.
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9
If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind.
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10
Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid.
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11
There should be enough liquid to come halfway up the sides of the fish.
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12
If there isn't, add some water or fish broth.
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13
Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer.
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14
Loosely cover with aluminum foil and slide the fish into the oven .
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15
Braise for 5 to 12 minutes per inch of thickness.
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16
Carefully transfer the fish to individual platters or plates using a large spatula.
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17
Keep the fish warm while you're preparing the sauce.
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18
Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains.
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19
Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer.
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20
Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste.
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21
Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.
