|Oil||3 1⁄2 Tablespoon (Preferably Olive Or Mustard Oil)|
|Fennel seeds||1 Tablespoon|
|Onions||4 Medium, finely minced|
|Fresh ginger piece||1 Inch, grated (1 Inch Long And 1 Inch Wide)|
|Potato||1 Large, boiled and roughly mashed|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1⁄4 Teaspoon (Optional)|
|Garam masala||1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Flounder||2 Pound, with head and tail on, cleaned, with scales and backbone removed (1 Fish)|
|Parsley/Chinese /italian /regular||1 Tablespoon|
Preheat the broiler.
Heat 3 tablespoons of oil in an 8-10-inch skillet over a medium flame, put in the fennel seeds, and fry, stirring, for about 5 seconds.
Add onions and ginger, and continue to cook, stirring, for 5 to 8 minutes, or until onions are a darkish golden brown.
Turn off heat.
Add the mashed potato, 1/2 teaspoon salt, 1/8 teaspoon black pepper, cayenne, garam masala, and 1 tablespoon of lemon juice.
Line a baking tray with aluminum-foil.
Rub a little oil on it.
Stuff fish with the potato stuffing and either close opening with skewers or sew it with a needle and thread.
Place fish on aluminum foil.
Sprinkle the upper side with salt, pepper, half the remaining lemon juice.
Cut the butter into 6 pats and lay 3 of them over the fish.
Place under broiler.
Broil slowly, basting with the butter.
When one side is a golden brown, turn the fish over carefully, sprinkle this side with salt, pepper, and remaining lemon juice, lay the remaining pats of butter on it, and broil it also to a golden brown, basting with the butter.
To serve: Place on warm platter, decorate with parsley, and serve with either a green salad with an oil and vinegar dressing or some Indian vegetable dishes, such as green beans or carrots or peas.