Baked Whole Flounder with Asparagus and Mustard Sauce
1 Whole Flounder with head and tail (2 1/2-3 lb.)
1 tbsp. Olive oil
2 tbsp. Yellow cornmeal
1 1/4 lb. Fresh asparagus, steamed
Fresh parsley or chives, chopped (garnish)
Lemon slices (garnish)
1/4 c. Sour cream
2 tbsp. Mayonnaise
2 tsp. Coarse-grained mustard
1 tsp. Honey
mustard sauce: Combine all the ingredients and stir to mix well. Refrigerate until needed.
Rinse fish with cold water and pat dry; set aside. Preheat oven to 350 F.Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. Lay fish, oiled side down, on a rimmed baking sheet. Brush remaining oil over topside of fish then sprinkle with salt, pepper and cornmeal. Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30-40 minutes. While fish is baking, cook asparagus. Bone fish in pan or lift fish from pan with two large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve the mustard sauce on the side. Garnish with chopped parsley and lemon slices.