Greek flounder
2 servings
40 minutes
Greek flounder is a refined dish that reflects the Mediterranean tradition of combining fresh seafood with aromatic ingredients. It originates from Greek cuisine, where love for simplicity and natural flavors reigns supreme. Baked flounder fillet infused with lemon juice and garlic aroma acquires a tender texture and a slight tanginess. The onion-tomato layer adds sweetness to the dish, while butter makes it even juicier. The dish pairs wonderfully with a side of boiled rice and vegetables, adding freshness and balance of flavors. Greek flounder is the perfect choice for those who appreciate light yet rich seafood dishes filled with the spirit of the Mediterranean.
1
Garnish the fish with boiled rice and eggplants or cucumbers sautéed in butter with dill.
2
Slice the onion into rings and sauté in olive oil with crushed garlic.
- Red onion: 2 heads
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
3
Salt and pepper the fillet pieces, place half in a greased dish, top with sautéed onions with garlic, slices of tomato and lemon, cover with the remaining fillet. Add pieces of butter and bake at 200 degrees until done.
- Flounder: 350 g
- Ground black pepper: to taste
- Salt: to taste
- Tomatoes: 1 piece
- Lemon: 1 piece
- Butter: 2 tablespoons