Flounder baked with tomatoes
2 servings
30 minutes
Flounder baked with tomatoes is a refined dish of French cuisine that embodies the harmony of fresh seafood and aromatic spices. Historically, flounder was valued in France for its tender white meat and subtle flavor. Baking it with tomatoes, capers, and lemon zest makes it juicy and rich, while Italian herbs add a noble aroma. The light acidity of lemon juice highlights the fish's natural sweetness, and olive oil gives it a velvety texture. This dish is perfect for a Mediterranean-style dinner and pairs wonderfully with white wine and a light salad. The simple cooking process makes it accessible even for novice cooks, while its elegant presentation will adorn any table.
1
Wash the tomatoes, cut them in half, scoop out the seeds with a teaspoon, and chop into small cubes. Place in a bowl.
- Tomatoes: 2 pieces
2
Add finely chopped herbs and capers, lemon zest, and olive oil to the tomatoes in a bowl. Mix everything together.
- Capers: 2 tablespoons
- Lemon zest: 1 teaspoon
- Olive oil: 2 tablespoons
3
Preheat the oven to 200 degrees.
4
Place the fish fillet in a greased baking dish with olive oil, drizzle with lemon juice, and season with salt and pepper to taste. Spread the tomato mixture over the surface of the fillet.
- Flounder fillet: 400 g
- Lemon juice: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Bake on medium heat for 15-20 minutes depending on the thickness of the fillet.