Poisson au Plat

This method is applied to fish that have been cut into fillets, darnes, or tronçons.

1. Butter the bottom of a shallow, oval ovenproof serving dish (preferably a decorative one that can come to the table) that can also be placed on the stovetop.
2. Preheat the oven to 177°C (350°F).
3. Add the garnish, which will be determined by the dish. Often, the garnish consists of shallot ciselée, minced mushrooms, chopped fresh tomatoes, and chopped parsley.
4. Place the fish on top of the garnish, and season with salt and pepper to taste. Moisten with just enough fish stock and white wine to come halfway up the sides of the fish.
5. Cover and bring to a boil over high heat.
6. Immediately transfer the dish to the oven, and bake, basting frequently, for half the time required for the specific recipe (or fish).
7. Uncover and continue cooking until the fish is cooked through and the pan juices are fully flavored.
8. Remove the fish from the oven, leaving the oven on. Using a fish spatula, carefully lift the fish from the pan and place on a platter.
9. Monter au beurre and then return the fish to the baking dish.
10. Return the fish to the hot oven and bake, basting several times, just until it is perfectly glazed.
11. Remove the baking dish from the oven and serve.