Baked flounder with thyme and cherry tomatoes
2 servings
35 minutes
Baked flounder with thyme and cherry tomatoes is an elegant dish of European cuisine that embodies a harmony of flavors and aromas. Flounder, known for its tender meat, is baked in its own juices with lemon, giving it a light citrus freshness. Cherry tomatoes, rich in natural sweetness, balance the taste while thyme and rosemary add subtle herbal notes. Garlic, crushed before baking, reveals its deep aroma. All of this is baked in parchment paper, allowing the ingredients to soak in each other's juices, creating a juicy and fragrant dish. Baked flounder is perfect for a light dinner when paired with white wine and fresh vegetables. The simplicity of preparation makes it an excellent choice for those who want to enjoy exquisite flavor without extra hassle.
1
Preparation: fillet and gut the flounder, cut off the head.
- Flounder (flatfish): 2 pieces
2
Preheat the oven to 180 degrees.
3
Line the baking tray with parchment and place the fish on it.
4
Cut the lemon into wedges and place them in the gills and under the fish.
- Lemon: 0.5 piece
5
Peel the garlic and slightly crush it with the side of a knife.
- Garlic: 4 cloves
6
Surround the fish with garlic, cherry tomatoes, and herbs.
- Garlic: 4 cloves
- Cherry tomatoes: 150 g
- Fresh rosemary: 2 sprigs
- Fresh thyme: 1 bunch
7
Sprinkle with salt and pepper, drizzle with olive oil.
- Salt: to taste
- Allspice: to taste
- Olive oil: 3 tablespoons
8
Wrap the parchment tightly and place the fish to bake until done (about 20 minutes).
9
Serve everything together on a plate.
