How to cook flounder in the oven? Flounder baked in the oven: recipe, photo. Flounder in the oven - sea fish on the home menu How to choose and prepare fish for baking

22.01.2024 Soups

You can cook flounder in the oven in several ways: whole, in separate pieces. Sirloin is also used as a base.

Flounder is a flat-shaped fish with a specific taste. Very popular in preparing a variety of dishes. This is not surprising, since the food turns out to be tender and contains a large amount of useful substances and microelements, including iodine.

There are many options for homemade dressings to add additional piquancy: based on sour cream, mayonnaise, white wine, soy sauce. Everything is limited only by available products and culinary imagination.

Calorie content

The calorie content of oven-baked flounder, cooked with a minimum amount of additional ingredients and without sauce dressing, is about 80-90 kcal per 100 grams. The minimum amount of fat helps create the most healthy and dietary dishes.

Fresh vegetables (onions, tomatoes, peppers) have a positive effect on reducing total calories. For example, flounder baked with tomatoes, fresh herbs and freshly squeezed lemon juice contains less than 70 kcal/100 g. Sour cream or other high-calorie dressings increase the figure to 100-110 kilocalories per 100 grams.

Useful tips

To make the flounder juicy and tender, bake it in a sleeve or foil.
Before baking, it is advisable to rub the fish with salt or spices and sprinkle with lemon juice. 10-20 minutes are enough for marinating.
To neutralize the odor of iodine, place the fish in a deep plate with milk. Leave for 40-60 minutes. Rinse under running water and dry.
Flounder is excellent baked with a delicate sour cream sauce or with assorted vegetables.

Flounder in the oven - a classic delicious recipe

Ingredients:

Flounder – 1.3 kg.
Butter – 50 g.
Lemon – 1 piece.
Vegetable oil – 1 large spoon.
Parsley, dill - several branches each.
Salt, ground black pepper - to taste.

How to cook:

I take the butter out of the freezer and leave it in the kitchen to soften.
Wash the flounder thoroughly. I take the carcass without the head. After rinsing, I let the water drain and gently wipe with towels.
I put it on the kitchen board so that the yellow skin is on top. Using a kitchen knife, I make several cuts diagonally, as for frying in a frying pan.
I remove the fins. I sprinkle salt on all sides. I place it on a baking sheet that has been previously coated with vegetable oil.
I turn on the oven. I heat it up to 220 degrees. I'm sending you to get ready.
After 4-6 minutes, I take it out and sprinkle it with lemon juice (half the fruit, no more). I put it back for 18-20 minutes.
While the fish is baking, I wash and dry the greens. I carefully chop the sprigs of parsley and dill. For homemade sauce, I take 2 teaspoons of finely chopped herbs and put them in a separate dish. Add melted butter. I add pepper. Mix thoroughly until a homogeneous mixture is obtained.
I take out the flounder. I put it on a large plate. I put cream sauce with finely chopped herbs on top. I decorate with thin pieces of lemon (the remaining half) and serve.

Video recipe

Roasted golden potatoes will be an excellent addition to the dish. Bon appetit!

Juicy and soft whole flounder in foil

The main feature of the recipe is the use of white wine, which makes the fish very soft and juicy.

Ingredients:

Flounder – 1 piece.
Rosemary – 1 sprig.
Lemon – half of the fruit.
White wine – 100 grams.
Ground white pepper, salt, black pepper - to taste.

Preparation:

I buy a dressed flounder carcass at the store. I wash and dry thoroughly.
I roll it in a mixture of two ground peppers (black and white) and salt. I rub it from the inside.
I put it in a deep plate and pour in white wine. I leave it for 40-50 minutes.
I cut half a lemon into thin slices. I put the circles inside the fish and on top. I add rosemary sprigs.
Carefully wrap it in food foil.
I preheat the oven to 190 degrees. I cook for 30-40 minutes. The exact time depends on the size and weight of the carcass.

ADVICE! If desired, wrap the fish in 2 layers of foil.

How to bake flounder with potatoes

Ingredients:

Flounder – 1 medium-sized piece.
Potatoes – 6 pieces.
Onion – 2 heads.
Lemon – 1 piece.
Greens (dill) – 1 bunch.
Olive oil – 50 ml.
Salt, ground black pepper - to taste.

Preparation:

I pour olive oil into a separate bowl, add salt and pepper, and squeeze in lemon. Wash and finely chop the greens. I add it as the last ingredient for a homemade dressing.
I wash the flounder thoroughly, removing the entrails. Transfer to a plate and top with olive oil sauce. I leave to marinate for 35-45 minutes.
While the fish is “arriving”, I move on to peeling and chopping the onion. I cut into half rings.
Peel the potatoes. I cut into thin circles.
I roll out the foil. I grease the sheet with olive oil.
I make the first layer from potato rings. Salt and pepper to taste. Add your favorite spices if desired.
Then I lay out the onion rings. I place the flounder with the softer side on top. I pour the remaining liquid from the container in which the fish was lying on top.
I seal the foil. I put it in the oven, preheated to a temperature of 180 degrees.
I cook for no more than 40 minutes, depending on the size of the fish.

Video cooking

Recipe with flounder fillet

Ingredients:

Fish fillet – 900 g.
Onion – 2 heads.
Carrots – 1 root vegetable.
Tomatoes – 2 pieces.
Cheese – 70 g.
Sweet pepper – 1 piece.
Parsley – 1 bunch.
Salt, fish spices (mixture) - to taste.
Vegetable oil - for greasing the baking sheet.

Preparation:

I wash the fillet pieces of flounder under running water. I transfer it to a deep bowl.
I cut the lemon into halves. I squeeze lemon juice from one part directly onto the fillet.
I sprinkle salt and a special mixture of fish spices on top. I leave it alone for at least half an hour.
I wash my carrots, peel them and grate them. I remove the husks and peel, cut the onion into half rings. I rinse the tomatoes and pour boiling water over them to simplify the process of removing the skin. I cut into medium sized cubes.
I wash the sweet peppers. I cut out the stalk. I scrape out the remaining seeds. I cut into thin strips.
I grate a piece of hard cheese on a coarse grater. I add it to the bowl with chopped vegetables. I stir.
Place 2 sheets of parchment paper on a large baking sheet. I sprinkle vegetable oil on top. I'm posting flounder. Top with a mixture of vegetables and cheese.
The fish should be cooked in an oven preheated to 190 degrees. To get baked flounder, tasty and juicy, 30 minutes is enough.

The dish is best served hot immediately after cooking.

Baking in the sleeve

Ingredients:

Flounder – 1 medium size piece.
Lemon – 1 piece.
Bay leaf – 1 piece.
Soy sauce – 30 ml.
Garlic – 2 cloves.

Preparation:

I cut up a fish carcass. I remove the fins and cut off the head. I carefully take out the insides.
I transfer it to a separate dish. I pour soy sauce on it. I squeeze out lemon juice.
I peel and chop the garlic finely and add it to the fish. I leave it under the homemade marinade for 20-25 minutes.
I transfer the flounder into a baking sleeve. Thinly slice the remaining half of the lemon. I put it with the fish. I make small holes in the sleeve so that the air can escape.
I preheat the oven to 200 degrees. I remove the fish. Cooking time – 15-25 minutes (depending on the size of the carcass).

Serve the baked flounder hot, garnished with fresh lettuce leaves or other sprigs of herbs. Boiled rice or mashed potatoes are suitable as a side dish.

Cooking flounder in sour cream

Ingredients:

Fish fillet – 1 kg.
Sour cream – 270 g.
Onion – 3 medium sized heads.
Potatoes – 5 tubers.
Vegetable oil - for baking.
Hot chili pepper – 1/4 pod.
Salt, fish spice mixture - to taste.

Preparation:

I wash the fish fillets under running water. Dry to remove excess liquid.
I peel the onions, wash them and pour boiling water over them to get rid of the bitter taste. I cut it into half rings. I transfer it to a separate bowl, add sour cream and mix.
I take a baking dish and pour in vegetable oil. I place the fish. I put salt and a mixture of fish spices on top (to your taste and discretion).
I spread the onion-sour cream mixture on top of the fillet. I spread it evenly over the surface of the fish.
I preheat the oven to 180 degrees. I send it to prepare for 25-35 minutes.
While the fish is baking, I wash and peel the potatoes. I cut into medium sized pieces.
I transfer it to a cup and add finely chopped chili peppers. Mix thoroughly.
After 30 minutes I take out the form. I put potatoes mixed with hot pepper on top.
I send it back for 10-15 minutes.

ADVICE! To make the potatoes cook faster, boil them until medium soft.

Flounder with tomatoes and zucchini

Ingredients:

Fish fillet – 500 g.
Tomatoes – 6 pieces.
Zucchini – 1 piece.
Onions – 2 pieces.
Carrots – 2 pieces.
Garlic – 4 cloves.
Olive oil – 50 ml.
White wine – 100 ml.
Breadcrumbs - 1 large spoon.
Salt, black and red ground pepper, fresh herbs - to taste.

Preparation:

I carefully peel onions, carrots, and zucchini. I take out the core and seeds from the pepper. Then I cut it and put it in a deep plate. I chop the carrots into thin circles, cut the zucchini and tomatoes into quarters. I don't peel garlic.
Grease a baking sheet with olive oil. Add black pepper and salt.
I put the vegetables on a baking sheet (I put the garlic unpeeled). Mix thoroughly so that the ingredients are mixed with the olive oil. I pour in white wine.
I turn on the oven and heat it to 200 degrees. I set the timer for 60 minutes or track the time on the clock. From time to time I take out the vegetables and stir them. After 15-20 minutes, I reduce the temperature to 170 degrees.
After 15-20 minutes, I take the garlic out of the oven. I'm waiting for it to cool down. Then I clean and grind in a mixer. I add breadcrumbs and pour olive oil. I add a bunch of parsley and salt. I turn on the mixer and prepare a homogeneous mass.
I cut the flounder into small pieces. I add it to vegetables. I bake for 3-5 minutes at 180 degrees. Then I take out a baking sheet with fried vegetables and slightly browned fish, and spread the sauce. I set it to bake for another 5-7 minutes.

Juicy, tender and aromatic meat, even real gourmets can appreciate it. In this regard, there are many recipes for preparing this delicious fish. The most common recipe is fried flounder; flounder in batter is also popular. However, it is very high in calories, and, as doctors say, it is not very healthy. How to kill two birds with one stone - treat yourself to delicious fish and at the same time make sure that the dish is not just tasty, but also healthy.

If you really love fish, but don’t want to eat fried fish, then flounder baked in the oven with lemon is what you need. This is a very tasty and healthy dish.

You will need: about 1 kg of flounder, 1 lemon, 70 gr. butter, a few stalks of parsley, salt.

Before you start cleaning the flounder, we recommend scalding it with boiling water.

We begin to clean the flounder: from the eye side, you need to cut off the head diagonally, open the abdomen and remove the entrails.

Then you need to scrape off the scales from the lower, light side of the fish.

The dark side of the flounder is usually skinned off. However, if you are preparing flounder baked in the oven, you can not remove it, but make small cuts - it will simply be removed after the fish is baked.

We scrape the blood from the vertebrae, cut off the fins, and wash the flounder carcass with cold water. Then wipe it dry with a paper towel.

The oven must be heated to 180 ° C.

The flounder needs to be salted and placed in a baking dish. Then you need to add a few cubes of butter on top.

Place the dish with flounder in the preheated oven and bake for 15-20 minutes.

The lemon needs to be washed and cut into slices. You also need to wash and chop the parsley.

Then take the fish out of the oven, sprinkle it with lemon juice, add chopped lemon slices, finely chopped parsley and a few slices of butter on top. Place the flounder in the oven again for 5 minutes. When the time is up, remove the dish from the oven.

Flounder baked in the oven is ready. We cut the finished flounder fillet and place it on plates and serve with boiled potatoes, chopped various fresh vegetables or salad. Bon appetit! Trout fillet is prepared in the same way. Baked in the oven, this fish will also delight you and your guests.

It is also easy to prepare flounder baked in the oven according to the following recipe.

You will need: gutted and headless flounder 900-1000g, half a lemon, 4 large or 8 small potatoes, 2 tablespoons of white wine, preferably dry, a mixture of herbs suitable for fish, coarse sea salt and black pepper or a mixture of different peppers to taste, which must be ground before use.

How to cook: potatoes need to be peeled, washed well, dried a little and placed in a suitable baking dish. Next, you need to sprinkle it with pepper and salt, add a little water and put it in the oven for baking for 15 minutes at a temperature of 200 degrees. Remove the baked potatoes and place them on a plate.

The flounder needs to be washed well and dried with a paper towel. Take two strips of foil, fold them crosswise, sprinkle a sufficient pinch of flounder in the middle, sprinkle it with herbs, pepper and salt, cover it with lemon, which should be cut very thinly, and pour wine over it.

All this must be carefully wrapped in foil and placed in a well-heated oven. Bake the flounder for 15 minutes at a temperature of approximately 180 degrees, then remove from the oven and unfold very carefully. Next you need to peel back the foil. Place the potatoes under the side of the cooked flounder so that they are a little saturated with fish juice and put them back in the oven for 10 minutes.

Then you need to take out the form and quickly serve the dish on the table. Flounder baked in the oven according to this recipe is a very tasty, aromatic and not very high-calorie dish.

Oven-baked flounder is tender and sweet, like chicken. And this recipe for flounder in the oven is especially good: white fish, generously drizzled with butter mixed with aromatic herbs - simply delicious! Lemon juice, which is added to the dish during baking, fills the dish with light citrus notes, and black pepper gives the fish a spicy kick.

Cooking time: 30 minutes / Yield: 2 servings

Ingredients

headless flounder 1 piece weighing 1.3-1.5 kg
butter 50 g
several sprigs of dill
a few sprigs of parsley
lemon 1 piece
ground black pepper to taste
salt to taste
vegetable oil 1 tbsp. spoon

Preparation

Preheat oven to 220°C. Prepare ingredients.

Remove the butter from the refrigerator and leave at room temperature to soften.
Wash the lemon with hot water to remove the unhealthy waxy coating from the citrus. Cut in half.

Wash the flounder and dry using paper towels.
Place the fish on a cutting board, yellowish skin side up. Using a sharp knife, make several shallow diagonal cuts.

Remove the fins from the flounder and rub it all over with salt. Place the prepared fish on a baking sheet greased with vegetable oil, with the yellowish skin facing up.

Bake the fish for 5 minutes. Then remove the pan from the oven and sprinkle the flounder with the juice of half a lemon.

Continue cooking for another 20 minutes on the top rack of the oven.

Meanwhile, wash, dry and finely chop the dill and parsley. Measure out 2 teaspoons of each type of green.

Place the chopped greens in a small bowl, add butter, pepper to taste and mash well with a fork into a homogeneous mass.

Remove the fish from the oven and assess its readiness: the flesh should flake easily.
Transfer the baked flounder to a large platter and immediately top it with the herbed butter. Garnish with lemon slices and serve immediately.

An excellent side dish for fish would be boiled crumbly potatoes, tender fluffy mashed potatoes or, for example, fried new potatoes. You can also bake halved tomatoes with flounder and serve them as a side dish. And, of course, there should be freshly baked white bread on the table, which harmonizes wonderfully with this fish.

On a note:

You can fry flounder not in the oven, but on the grill at the highest setting. First cook for 5 minutes, then turn the fish over, pour in lemon juice and fry for another 5-7 minutes.

You can bake cod, halibut or salmon in the oven in the same way.

Flounder is a fairly valuable fish, as its meat has a delicate taste and is very healthy. In particular, it contains a lot of iodine and other elements necessary for the body. However, not all cooking methods are equally good for this fish. If you fry it, it will become a high-calorie dish, and fried foods are not considered harmless. Boiled and stewed flounder is not tasty enough. So the best way to cook flounder is baking. Flounder baked in the oven is tasty, healthy and looks very appetizing. The advantages of this dish include its ease of preparation.

Cooking features

In order to make a delicious flounder dish, it is not enough to find a good recipe. You need to know a few little secrets that will help you get a perfect result.

Flounder may have an overpowering iodine odor. Milk will help neutralize it. To do this, you need to immerse the fish in it for about an hour, then remove it, rinse and dry.
Fresh fish should always be preferred over frozen fish. Firstly, it’s easier to assess its quality and freshness. Secondly, it remains juicy when baked. However, most often housewives have to be content with frozen fish. Before purchasing it, you should make sure that the ice crust is not too large, and that the fish underneath looks smooth and undamaged. Flounder should be defrosted in the refrigerator - only in this case it will not lose its juiciness.
Most often you can find already gutted flounder on sale, but sometimes this responsibility falls on the shoulders of the housewife. When cutting fish, you must remove the entrails by cutting the belly, cutting off the fins and removing the gills. If you are going to bake the whole fish, it is not necessary to cut off the head. Then all that remains is to wash the carcass and dry it with a towel. This must also be done if you purchased already cut fish.
To make the flounder dish more juicy, you can bake it in foil or a sleeve. Fatty sauce will also help solve the problem. For example, recipes for flounder baked with sour cream are popular among housewives. Vegetables will also add juiciness to the dish.
Flounder will be more tender and more pleasant to taste if before baking it is rubbed with salt, seasonings and sprinkled with lemon juice, leaving to marinate for at least 20 minutes.

You can bake flounder in the oven whole or in pieces; there are recipes that use fillets.

Whole flounder baked in the oven

flounder (carcass without head) – 1.5 kg;
butter – 50 g;
vegetable oil – 20 ml;
lemon – 1 pc.;
parsley – 10–20 g;
fresh dill – 10–20 g;
salt, ground black pepper - to taste.

Cooking method:

Rinse the defrosted flounder under running water, cut off the fins, dry with paper towels and place on a plate or cutting board, yellowish side up. Make several cuts across at a distance of about 2-3 cm from each other.
Rub the carcass on all sides with salt and pepper, sprinkle with juice squeezed from half a lemon. Leave for 20 minutes.
Remove the butter from the refrigerator, measuring out the required amount. Leave in a warm place to soften.
Cut the remaining half of the lemon into half slices, not too thin.
Grease a baking sheet with vegetable oil. Place the flounder on it and place in the oven, preheated to 220 degrees, for 15 minutes.
Remove the fish. Insert lemon slices into the slits. Return to oven for another 25 minutes.
Finely chop the parsley and dill, mix them with butter.
Grease the flounder with oil, remove the lemon slices, and leave in the switched off oven for another couple of minutes.

This is the easiest recipe for making baked flounder. Anyone can make a tasty and beautiful dish using it.

Flounder on onion bed

flounder fillet – 0.5 kg;
onions – 0.3 kg;
lemon – 0.5 pcs.;
olive oil – 40 ml;
parsley – 50 g;
salt, spices - to taste.

Cooking method:

Wash the flounder fillet and pat dry with a napkin. Separate from the skin and cut into portions.
Wash the lemon, cut in half, squeeze out the juice.
Rub each piece with salt and spices, sprinkle with lemon juice. You don't need to use about half of the juice yet.
Leave the flounder for half an hour to marinate.
Peel the onion and cut into half rings. Pour boiling water, after a minute drain the water, squeeze the onion.
Place foil on the bottom of the fireproof pan. Grease it well with olive oil. Place onion on foil.
Chop the parsley and sprinkle on top of the onion. Sprinkle with the remaining oil and lemon juice, stirring first.
Place the flounder pieces on the onion bed. Cover with foil.
Place the fish in an oven preheated to 220 degrees. Bake it for 35 minutes. 20 minutes after the start of cooking, reduce the temperature in the oven to 180 degrees, and 10 minutes before cooking, remove the foil from the pan so that the fish is covered with an appetizing crust.

Serve the fish prepared according to this recipe with buckwheat, rice or a vegetable side dish. Be sure to place the onions on which it was baked on plates.

Flounder baked in sour cream with potatoes

flounder fillet – 1 kg;
potatoes – 1 kg;
onions – 0.2 kg;
sour cream – 0.3 l;
vegetable oil – 30 ml;
hot capsicum – 1 pc.;
salt, seasonings - to taste.

Cooking method:

Wash and dry the flounder fillet. Separate from the skin, cut into small pieces.
Wash the potatoes and boil until half cooked, peel and cut into small slices.
Cut the pepper into small rings and mix it with potato slices.
Peel the onion, cut into small pieces, pour boiling water over them, and squeeze.
Mix onions with sour cream.
Place foil on the bottom of a fireproof container and grease it with oil. Sprinkle with salt and seasonings.
Place the flounder fillets on the foil, add salt and season.
Cover the fish with the sour cream and onion mixture.
Place in the oven preheated to 180 degrees and bake for 20 minutes.
Place the potatoes on top and place in the oven for another 20 minutes.

The dish prepared according to this recipe just needs to be divided into plates.

Flounder baked with vegetables

flounder – 1.2 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
lemon – 1 pc.;
bell pepper – 0.2 kg;
tomatoes – 0.3 kg;
processed cheese – 120–160 g;
parsley – 50 g;
vegetable oil – 30 ml;
seasoning for fish, salt to taste.

Cooking method:

If the flounder carcass is not gutted, gut it and clean it. Cut off the head and fins. Rinse and dry the carcass. Rub it with salt and seasonings, sprinkle well with juice squeezed from a whole lemon, and leave to marinate for half an hour.
Peel the carrots and grate coarsely.
Peel the onions and cut into small pieces.
Wash the pepper and remove the seeds. Cut it into small squares.
Wash the tomatoes and cut into cubes. If desired, they can be peeled beforehand.
Finely chop the parsley with a knife.
Mix vegetables and herbs.
Cut the cheese into small cubes and mix with vegetables.
Lay two sheets of parchment crosswise into the pan, oiling them well before doing so.
Place the fish in the mold.
Place the cheese and vegetable mixture on top.
Heat the oven to 200 degrees and place the mold in it. Bake for 40 minutes. You can bake for the first 20 minutes by covering the pan with foil.

Flounder prepared according to this recipe can decorate a festive table and delight even the most fastidious guests.

Flounder baked in the oven always looks delicious and appetizing. If prepared correctly, almost everyone will like it, with the possible exception of the person who does not eat fish at all.

Flounder is an interesting fish. How to cook flounder deliciously? How do you like flounder baked in the oven? It seems to me that flounder in the oven is what you need.

It all started when I saw flounder in our store. We have never had such fish before. Of course, like most sea fish, or rather all of them, it was frozen. But that didn't stop me.

Flounder is a fish with an interesting structure: it is flat with eyes on one side (usually on the right). Such an asymmetrical body has different colors on both sides: dark on top and light on the bottom. An interesting fact is that at first, in the process of development from egg to fry, flounder has an ordinary appearance, like all other fish, and then some kind of metamorphosis begins, and one of the eyes begins to move towards the other, and the body becomes flat. Isn't it strange?

They say that there is a known case in the world when a flounder fish was caught in Alaska, which weighed 105 kg and its length was 2 meters! Bigger than a person's height!

The fish I bought weighed almost a kilogram. To celebrate, I decided to cook it today.

Ingredients

1 kg flounder
2 tomatoes
2-3 onions
2 tablespoons vegetable oil
0.5 lemon
Salt, black pepper
Italian herbs
A few sprigs of parsley

Preparation

Before deciding how to cook flounder in the oven, the very first question that arises is: is it necessary to remove the skin from flounder? I was once treated to fried flounder in Crimea, and I remember exactly that it came with skin. You can fry with the skin on. And if you want to fry it, connoisseurs recommend starting with the dark side. They say it will taste better this way. I decided to remove the skin, because during the cooking process it acquires an iodine smell, which not everyone likes.

How to clean flounder?

First you need to cut off the head, if it has one. Mine was already without a head. Then cut off the fins with kitchen scissors (this is easy), gut the insides and remove the black film after removing the skin.

Wash the fish.

And then you need to peel off the skin. To do this, you need to cut a little skin with a knife from the side of the tail, and then grab this end with your hand (it is better to do this with cotton gloves or a towel, since the skin will slip out of your hands) and tear off the skin, just like removing a glove. This is done first from the dark side, and then from the light side.

Here is a detailed video instruction.

So, the flounder carcass was left without skin. Next you need to make transverse cuts diagonally on both sides of the carcass. These cuts serve so that, firstly, the fish is better marinated, and, secondly, to make it more convenient to place it on plates after cooking. You will get these mini portions.

Then put the carcass in some kind of vessel where it can marinate, pour lemon juice on both sides, salt and pepper and leave to marinate for half an hour or an hour.

While the fish is marinating, you need to peel and wash the onions and wash the tomatoes. Cut the onion into large rings, and the tomatoes into small cubes. I really like baked and stewed onions, so I take more. But less is possible. It’s also good to use red onions, then the dish turns out more interesting. Simply place the raw onion on the bottom of a mold in which you can bake the fish in the oven, forming a “bed” for the fish.

Place our fish on top, sprinkle with tomato cubes. The tomatoes can be cut into circles, but I thought that they would look better this way when finished, since the circles would still fall apart.

Top it all with salt and pepper, pour over vegetable oil and sprinkle with Italian herbs.

If you want to add potatoes to this set, you need to cut them into slices and fry or simmer in vegetable oil until almost ready, since flounder cooks quickly in the oven, and the potatoes will not be cooked during this time. And I made it without potatoes, because I prefer the lighter version.

Next, place the dish with fish in the oven for baking. At 180 degrees, the fish is baked in 20 minutes. I covered mine with foil, and when I took it out, the baked cabbage was almost floating in juice (you also need to take into account the fact that I had it defrosted, and, I think, it was just soaked in water). Therefore, it is probably better not to cover it. Or open halfway through so that the juice evaporates a little.

Let the fish rest slightly, and you can serve it along with the vegetables with which it was stewed, sprinkled with pieces of parsley and a few slices of lemon. Lemon will never go amiss with fish. Due to the fact that there were cuts, this tender white meat was easily removed with a knife and did not fall apart, despite its fragility. Here's how to cook flounder deliciously.

After a short cooking time, the meat simply melts in your mouth. It is similar to a soufflé in its tenderness. Flounder baked in the oven turns out very tender.

Do you have a recipe for how to cook flounder in the oven?