Scrumptious baked flounder that is so tender it falls off the bones.

Serves 4

Ingredients

• Four 5 oz flounder fillets
• 1 cup Italian breadcrumbs
• 1 bunch umbo asparagus, cut on the bias into 1-inch pieces with the tips left intact
• Extra virgin olive oil
• High quality extra virgin olive oil for drizzziling
• ¼ pound plus 2 tbsp butter
• Sea salt
• Freshly ground black pepper
• 2 shallots, minced

Directions

1. Preheat the oven to 450° F.
2. Bring a large pot of salted water to a boil.
3. Add the asparagus to the pot of boiling water and blanch for 3 minutes.
4. Drain asparagus in a colander and set aside.
5. Melt the ¼ pound of butter in a large, straight-sided saute pan.
6. When the foam subsides, add the shallots and cook until translucent (about 3 minutes).
7. Add the asparagus and stir to combine, then remove from the heat.
8. Pour the contents of the pan into a 12-inch oval enamel baking dish.
9. Spread the mixture to cover the bottom of the baking dish.
10. Brush the fillets with extra virgin olive oil and place them skin side up in the baking dish on top of the asparagus mixture.
11. Sprinkle the dish with breadcrumbs, concentrating mostly on the edges of the dish.
12. Drizzle the fish with extra virgin olive oil, a few small pieces of butter, and a sprinkling of sea salt.
13. Bake the fish for 5-7 minutes and then finish in a hot broiler for 2 minutes.
14. The casserole should be lightly golden and bubbling hot.