Flounder in white wine
4 servings
40 minutes
Flounder in white wine is an exquisite dish of European cuisine that combines the delicate taste of fish with the depth of dry white wine. This recipe has its roots in the culinary traditions of coastal regions of Europe, where fresh fish has always held a central place on the table. Flounder baked in a fragrant sauce with onions, broth, and herbs acquires a refined texture that literally melts in your mouth. The light acidity of lemon juice and the creaminess of butter complement the flavor palette, making the dish harmonious and rich. Flounder in white wine is perfect for a festive dinner or special occasion and pairs wonderfully with a glass of chilled white wine, enhancing gastronomic enjoyment.
1
Cut the fillet pieces on the skin side, season with salt and pepper.
- Salt: to taste
- Ground white pepper: to taste
2
Grease the baking dish with vegetable oil and sprinkle 1 tablespoon of finely chopped onion on the bottom.
- Chopped green onion: 2 tablespoons
3
Place the fish on top of the onion and sprinkle it with the remaining onion.
- Flounder fillet: 1 kg
- Chopped green onion: 2 tablespoons
4
Pour with wine and broth.
- Dry white wine: 0.6 glass
- Fish stock: 0.3 glass
5
Cover with a lid or foil and place in a preheated oven at 180 degrees for 15-20 minutes.
6
Take out the cooked fish and reduce the remaining broth to half its volume.
7
Add lemon juice, butter, and chopped herbs to the prepared sauce.
- Freshly squeezed lemon juice: 4 ml
- Butter: 2 tablespoons
- Fresh herbs: to taste
8
Serve hot with baked flounder.
