Flounder on the grill
2 servings
60 minutes
Grilled flounder is the embodiment of simplicity and elegance in European cuisine. The fish, tender and aromatic, gains an appetizing golden crust thanks to the grill, while crosshatch cuts allow butter and spices to penetrate inside, revealing the depth of flavor. A garnish of fresh tomatoes, garlic, and basil adds freshness and lightness to the dish, while olive oil unites the flavors. Flounder pairs wonderfully with white wine and grilled vegetables, creating a perfect harmony for a summer dinner. This dish highlights the naturalness of ingredients and requires no complex techniques – just a bit of attention and love for quality food.
1
Make crosswise cuts on the fish (should be chilled) on each side.
- Flounder fillet: 500 g
2
Slightly drizzle with oil, add pepper.
- Olive oil: 1.5 teaspoon
- Ground black pepper: to taste
3
Grill (or fry) for 10-12 minutes.
4
Finely chop the tomatoes, mince the garlic and basil.
- Tomatoes: 1 piece
- Basil: 1 bunch
- Garlic: 1 clove
5
Mix the vegetables, add oil, and season with pepper.
- Olive oil: 1.5 teaspoon
- Ground black pepper: to taste
6
Place the flounder on a plate and pour sauce on top.
