Flounder in the oven
2 servings
60 minutes
It is better to fry and bake flounder whole, so that it does not fall apart during the process and can retain the juice inside. Do not remove the skin before cooking under any circumstances - it is like a frame that preserves the shape of a nice fish. And during the process, do not turn over or disturb the fragile fish flesh unnecessarily, so the oven is the best place for it. Lemon and basil will be good companions for a fairly tender and fatty fish, they will beat off the specific bitterness that flounder, especially not just caught, but defrosted, often suffers from. The recipe for flounder in the oven and video instructions are in front of you.
1
Dry the cleaned and washed flounder with a paper towel and make several shallow cuts across the dark side of the body.
2
Rub the fish with salt and pepper, drizzle with the juice of half a lemon, and let it sit for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
3
Grease the baking tray with vegetable oil, place the flounder on it, and send it to an oven preheated to 220 degrees for 12 minutes.
- Vegetable oil: to taste
- Flounder: 2 pieces
4
Slice the remaining lemon into rings.
- Lemon: 1 piece
5
Tear the leaves from the basil branches and chop them finely.
- Basil: 3 sprigs
6
Also tear the leaves from the thyme branches and chop them.
- Thyme: 3 sprigs
7
Chop the parsley finely.
- Parsley: 3 sprigs
8
Mix the herbs with softened butter.
- Butter: 50 g
9
Place butter with herbs and lemon slices on the flounder, return to the oven for another 2-3 minutes.
- Butter: 50 g
- Lemon: 1 piece