Pinot Grigio is my wine of choice for cooking and drinking to pair with this seafood dish.
I also like to serve boiled potatoes with butter and fresh chopped parsley and steamed broccoli for my sides.
I have made this dish topped with crab meat or lobster which is fabulous but shrimp more often. If you love shell fish even scallops are divine on top of this deliciously baked buttery flounder. If your budget allows try all of them at the same time!
Fresh lemon always makes it a bit tender however do not marinate lemon juice with fish too long if you ever decide to do that. It will actually start to cook the fish as the acidic reaction will ruin it. The longest I will marinate fish in lemon juice is around 15 to 20 minutes from my experiences.
I like to just top my fish with fresh lemons before I cook it. Works like a charm in flavor and doesn't overpower the taste.