Craig Claiborne

Celery-Stuffed Flounder

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds flounder fillets
  • 1½ teaspoons salt
  • ½ teaspoon

Method

  1. Preheat oven to moderate (350°F.).

  2. Wipe the fish with a damp cloth. Mix together one teaspoon of the salt, one-quarter teaspoon of the pepper and three teaspoons of the lemon juice. Rub over both sides of the fish. Let stand for twenty minutes