4 -half pound flounder fillets (sole, cod, haddock or any mild white fish)
Juice of 1 lemon
4 tablespoons butter, divided
3 medium onions, sliced
2 large tomatoes, peeled, seeded & chopped
2 tablespoons tomato puree
1 tablespoon white wine vinegar
1/2 teaspoon dried dill
3 pickled gherkins, thinly sliced (or cornichons)
Lay out the fillets on a plate, sprinkle with the lemon juice and a little salt and pepper to taste. Let rest for 15 minutes. Preheat oven to 375 degrees F.
Melt 2 tablespoons butter in a large frying pan over medium heat. Add the onions and tomatoes and cook until the onions are softened. Remove pan from heat.
Mix the tomato puree, vinegar and dill in a small bowl.
Drain the fillets and place in a single layer in a greased shallow baking pan. Spread the vinegar mixture over the fillets and layer the onion mixture on top. Cover with the slices of gherkins. Cut remaining butter into small pieces and dot the top of each fillet.
Bake for 15 to 20 minutes or until the fish flakes easily when tested with a fork.
Serve hot with a simple side of boiled potatoes and wilted cabbage.
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