sudden flat fish

Last minute casual dinner affair. An old faithful pasta dish, salad and flat fish. 1 1/2 lbs of big flounder arrive from the supermarket with no advance planning. The old fish problem again. So this time we go to our favorite well photographed Armenian, Lebanese, Persian cookbook (of which, 7 of the 10 discounted copies we bought in bulk still remained at the time while we were figuring out to whom they should be given). Ani finds a baked trout recipe. Fish vocabulary is not high priority for your average nonnative English speaker. But a trout is a fish, a flounder is a fish, so why not? After explaining that trout is the fish that arrives on your restaurant plate still looking like a fish, head-tail-skin and all, we go for it. It calls for scallions, fresh parsley and basil. Well, green onions we still have (sitting around in the fridge, one of those multiple-named food items that confuse even us regular Americans) so we're in business. Except for the stuffing the fish part (no cavity) and the lime part (we got lemons).


what we saw

fish stuff 4 cleaned trout salt and pepper the fish, rub oil on them
salt and freshly ground pepper
olive oil to coat
additives 2 T fresh chopped chives¹ stuff in trout cavities, bake at 400° F for about 10 minutes
2 T fresh minced parsley
2 T fresh minced basil
1/4 c lime juice
¹oops, it was chives, another confusing but distinct close relative of scallions. Guess we need a well photographed herb book.

what we did

fish stuff 1.5 lbs flat fish (flounder) salt and pepper the fish, rub oil on it
salt and freshly ground pepper
olive oil to coat
additives 4 T fresh chopped green onion mix and spoon over top of fish arranged in aluminum foil covered cookie sheet, bake at 400° F for about 10 minutes
1 t dried parsley
1 t dried basil
2 minced garlic cloves
1/2 lemon, juice of
1/3 c orange juice¹
¹this seems a bit strange with hindsight, but we must have done it.

what we thought afterwards

This is good enough to share with other people.


  1. The most memorable thing about this recipe is a cartoon Non Sequitur by Wiley ©1992 Why we evolved after the dinosaurs which perfectly illustrated its title and which we dreamed of redrawing as a two frame illustration but never did get around to it.
sdfltfsh.htm: 10-jun-2001 [what, ME cook? © 1984 dr bob enterprises]