The Gourmet Cookbook: More Than 1000 Recipes by John Willoughby, Zanne Early Stewart, Ruth Reichl (Houghton Mifflin, 2005)
Seeing as Gothamist is a Ruth Reichl fan, we figured we should check out the cookbook she recently co-edited for Gourmet magazine, especially after we heard that it contained recipes from the past 60 years of the magazine. It turns out that the cookbook is overwhelming in its comprehensiveness--in a good way. From quick-and-easy to slow-cooking and expensive, from sweet to savory, we didn't even know where to begin.
But since we were in a mood for something healthy yet satisying, and quick to make, we settled on this flounder recipe with flavors of soy, lemon and olive oil. Often one to pan-fry our fish, we liked the idea of baking it in the oven for a change. And flounder is such a thin fillet that it bakes in only 5 or 6 minutes. As with many fish recipes, the tricky part is getting your hands on some good-quality fish. Once you've done that, just don't overcook it, and you're in business.
BAKED FLOUNDER FILLETS IN LEMON SOY VINAIGRETTE
4 (6 ounce) flounder fillets, skinned
2 garlic cloves, minced
1/4 cup fresh lemon juice
4 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup olive oil
optional garnish: thinly sliced scallions
Put a rack in the middle of the oven and preheat oven to 450 degrees Fahrenheit. Oil a baking dish just large enough to hold fillets in one layer.
Arrange fish in baking dish. Stir together garlic, lemon juice, soy sauce, sugar, and salt in a small bowl. Whisk in oil until well blended, then pour vinaigrette over fish.
Bake fish until cooked through, 5 to 7 minutes. Sprinkle with scallions.