Even in a cake pan, I'd still put down aluminum foil. (I don't mean "I'd still" as in "I recommend that you"; I mean it as in "that's what I would do because I am lazy and prefer to not bake fish goo into my pan when I inevitably leave it in too long.")

Man, I haven't had good fish in a while. Maybe tomorrow night. (Tonight was the uber-easy-yet-only-recently-discovered-by-me-because-I-have-no-common-sense "burrito" bowl of rice, refried beans, sour cream, salsa, avocado, and underneath it all, a fried egg. Seriously on the egg -- it ties it all together and I am not even kidding.)

(I sort of want another egg right now. What's up with that?)

(Eggs are one of those things I could eat every day, along with potatoes, good bread, and sushi. And berries.)

(Why all the parentheticals? I do not know.)

I'd lightly bread and lightly fry a piece of flounder. It really doesn't take much.

Like, dust it with flour, hot oil in a teflon pan (so, you know, hardly any oil at all). Soooooo good.

I was wondering whether this would work!

Not only does it work, it has fancy-ass Frenchy Haute Cuisine cred. Or hobo cred, depending on where you want to pitch your ambitions.

When I do it, I don't fold it closed like a hobo dinner; I just make it a small faux-pan with the "sides" sort of turned up. Enough to contain the fish goo, I guess.

yeah, flounder's so thin that I'd go along with Trudy's pan fry suggestion.

Man, I haven't had good fish in a while. Maybe tomorrow night.

Wrod. Tomorrow for me? Flounder.

(Tonight was the uber-easy-yet-only-recently-discovered-by-me-because-I-have-no-common-sense "burrito" bowl of rice, refried beans, sour cream, salsa, avocado, and underneath it all, a fried egg. Seriously on the egg -- it ties it all together and I am not even kidding.)

How cooked a yolk? If wet I'd want it above the rice. Mmmmm.

I use Steph's methond. But Trudy and Nora are right - it'd be really easy to overcook flounder in the oven.

Overcooked flounder is a crime and a tragedy.

You know, it never occurred to me to do a foil pack in the oven? We did it all the time at summer camp. mmmmmmm

When I was, like, 11-ish I was completely convinced I'd invented cooking en papillote in the toaster oven. I'm not sure if I was more pissed or impressed that it was pre-existing.

yeah, flounder's so thin that I'd go along with Trudy's pan fry suggestion.

Well, it's flounder stuffed with crab meat. So it's not so much with the thin.