Flounder baked with tomatoes, under parmesan
4 servings
20 minutes
Flounder baked with tomatoes and parmesan is an exquisite dish of European cuisine that combines delicate fish texture with the tangy flavor of tomatoes and the salty spice of parmesan. Flounder, known for its mild taste and fine texture, perfectly absorbs spices while revealing itself under a layer of baked tomatoes and caramelized onions. This cooking technique has roots in Mediterranean traditions where seafood harmoniously pairs with vegetables and cheese. The dish not only delights the palate but also serves as a light and healthy dinner option. Serving flounder with a glass of white wine allows one to experience the depth of flavor nuances, creating an unforgettable gastronomic atmosphere.
1
We are filleting the flounder. We remove the top skin.
2
We cut along the spine, in half.
3
We salt, pepper, and let it sit for 30 minutes to absorb the spices.
- Salt with herbs: to taste
- Ground white pepper: to taste
4
We chop tomatoes and onions. Mix and season.
- Leek: 1 head
- Tomatoes: 2 pieces
5
Preheat the oven to 210 degrees.
6
Line the baking tray with foil and grease it with olive oil.
- Flounder: 2 pieces
- Tomatoes: 2 pieces
- Leek: 1 head
- Grated Parmesan cheese: 2 tablespoons
7
Place the fish and top it with tomatoes and onions, then drizzle with olive oil.
8
Put in the oven for 15–20 minutes.
9
Sprinkle with parmesan 5 minutes before it's ready.