baked fish

Before my mom passed away in 1989 she put together recipe boxes for my sister and me. The boxes contained a handful of recipes that we were both fond of, and that mom had prepared many, many times throughout our lives. One of my favorites was this baked fish recipe. I'm not sure where she got it from originally, but it quickly became a family favorite. Although mom always used fresh Flounder, I have tried it with fish as strong tasting as Bluefish, and it was still tasty. Like many of mom's recipes, the ingredient amounts were based on personal taste and preference, vs. absolute measurements.

2-3 pounds of fish fillets, preferably fresh
1 stick of butter
lemon juice
white wine
parmesan cheese

Preheat oven to 400-500 degrees and (meanwhile) melt the butter in the same baking dish you plan on baking the fish in. Salt and pepper the fillets, to taste. Place the fish fillets in the dish (skin side up) on top of the melted butter, and bake until almost done. 15-20 minutes is a rough guess, depending on your oven and the type and thickness of the fish. Take the dish out of the oven, flip the fillets over, sprinkle with a liberal amount of white wine, a little lemon juice, and then the parmesan cheese and paprika. Pop the dish back into the oven and bake (usually 5 minutes or so) until the fish is done and flakes easily with a fork.