Oven-Baked Flounder
Main Dishes • European
Description
It's best to fry and bake flounder whole to prevent it from falling apart during the cooking process and to keep the juices inside. Do not remove the skin before cooking, as it acts as a framework to maintain the shape of the lovely fish. Additionally, avoid flipping and disturbing the delicate flesh too much, which makes the oven the ideal cooking method for it. Good companions for this tender and fatty fish are lemon and basil, as they help mitigate the specific bitterness that flounder, especially when it's not freshly caught but rather thawed, often suffers from. Here is the recipe for oven-baked flounder along with a video guide.
Ingredients
- Turbot 2 pieces
- Lemon 1 piece
- Vegetable Oil to taste
- Basil 3 sprigs
- Parsley 3 sprigs
- Thyme 3 sprigs
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pat the cleaned and rinsed flounder dry with a paper towel and make several shallow cuts across the skin on the dark side of the fish.
Step 2
Rub the fish with salt and pepper, drizzle with the juice of half a lemon, and let it rest for 15 minutes.
Step 3
Grease a baking tray with vegetable oil, place the flounder on it, and put it in an oven preheated to 430°F for 12 minutes.
Step 4
Slice the remaining lemon into rings.
Step 5
Remove the leaves from the basil stems and finely chop them.
Step 6
Also, strip the leaves from the thyme sprigs and chop them.
Step 7
Finely chop the parsley.
Step 8
Mix the herbs with softened butter.
Step 9
Place the butter with herbs and lemon wedges on the flounder, then return it to the oven for another 2–3 minutes.
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