Flounder with Mustard Sauce

We cannot use this recipe without thinking of Lisa. Shortly after one of her visits, she called her Uncle Phil in a mild panic. What's the recipe for flounder with mustard sauce, she asked. Apparently, she had volunteered to cook the family dinner after picking up some flounder from the store and hoped to recreate the meal she and Uncle Phil had prepared together.

This recipe works equally well with a half dozen other varieties of white-meat fish: snapper, orange roughy, perch, sole, and scrod are on our list of wholly acceptable substitutes.

When working with fish other than flounder, you should adjust the cooking time based on the Canadian Method.

1. Preheat the broiler to high.
   
   
2. Place the fillets on a very lightly oiled baking sheet. Brush them with the oil, then sprinkle them with the salt and pepper.
   
   
3. Mix the mayonnaise, mustard, and parsley. Brush the mixture evenly over the fillets.
   
   
4. Place them under the broiler, 3-4 inches from the heat, until the sauce turns golden brown (about 3-4 minutes). Serve with the lemon wedges.
   
   

4 servings   

Source: Pierre Franey, 60-Minute Gourmet