Source: dLife

Flounder made with dry sherry and fresh ginger for an Asian-influenced flavor.

Servings

3 tbsp low sodium soy sauce (such as Kikkoman or La Choy Lite)
2 tbsp cooking sherry
1 tsp sugar
1 tsp fresh ginger root , grated, peeled
1 tsp sesame oil
10 oz shredded carrots
5 oz fresh baby spinach
4 sole fillet (or flounder, 5 oz. each)
1 fresh green onions , thinly sliced
1 tbsp sesame seeds , toasted (if desired)

1 Preheat oven to 450 degrees F. In 1-cup liquid measure, combine soy sauce, sherry, sugar, ginger, and sesame oil.
2 Using a 13-inch by 9-inch ceramic or glass baking dish, in bottom, spread carrots, evenly. Place spinach over carrots, then top with flounder. Pour soy-sauce mixture evenly over flounder.
3 Bake until fish is just opaque throughout, 12 to 14 minutes. To serve, sprinkle with green onion and top with sesame seeds (optional).

A quick meal with an excellent taste.