A classic pan sauce + fresh fluke from Vineyard waters = simple summer supper.

This preparation of whole fluke baked with ginger, scallions, and herbs with a little white wine is a favorite.

It's no fluke that these are so delicious.

For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

Chef and fish purveyor Mike Holtham cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.