Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Cut the tilapia and flounder into pieces of roughly equal size or cook them whole. Pound a thicker fillet with a meat mallet to ensure that both varieties cook evenly.

2. Prepare a seasoning rub for the fish, if you like. Sprinkle them with salt, pepper or lemon-pepper seasoning. Or, treat the mild flavor of the tilapia and flounder as a canvas for a zesty flavor punch by mixing vegetable oil, chili powder, garlic powder and salt in a small bowl and mixing. Add a dash of red pepper flakes, if desired. Rub this mixture into the tilapia and flounder.

3. Place the plastic oven cooking bag in a baking dish. Set the tilapia and flounder inside, positioning slightly larger pieces on the outside perimeter of the bag. Sprinkle a little lime juice over the fish. Use a light touch; fish cooked in a bag need little extra moisture, and you can add more lime juice after the fish is cooked.

4. Seal the bag with a tie. Make between four to six slits in the bag with a sharp knife so that steam can escape while the fish cooks.

5. Bake the fish on the lower rack of your oven, where the fish is more likely to get a little brown on the bottom, for between 15 and 20 minutes. Check the internal temperature of both the tilapia and the flounder with an instant-read thermometer to ensure they have reached at least 145 degrees.

6. Use a wide spatula to remove the fish from the bag. Squirt more lime juice over the fish and top with melted butter and parsley flakes, if you wish.