Flounder, Sodium Tripolyphosphate (To Retain Moisture).

To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed. Simple Cooking Instructions: For best taste & texture, stuff or saute the flounder fillets. Bake: 1. Preheat oven to 425 degrees F. Place fillet in lightly oiled shallow baking dish. 2. Season with salt, pepper, and butter or margarine. 3. Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout. Broil: 1. Preheat broiler. If desired season fish with salt, pepper and lemon juice. 2. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet. 3. Test flaking at thickest part of fillet. Pan Fry: 1. Fry a single layer of fillets in a skillet with hot oil (350 degrees F) until golden brown or until fish flakes easily. 2. Drain on paper towels and serve immediately. Caution: Contents will be hot. Heating times are approximate. They will vary to the make, model and temperature calibration of your stove or oven. Cook thoroughly. Keep frozen. Do not freeze. Reseal to keep fresh.