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Flounder are flat bottom dwellers. IN finished form it has a tender, juicy and incredible taste. A fish with eyes on top and a dark brown flat back is a flounder. Cooking recipes with photos can be found in both electronic and printed sources. Many chefs and gourmets experiment with flavors and love to cook it.

It is distinguished by its exceptional taste. The recipes are quite simple. This is a fish that will appeal to many seafood lovers.

Features of flounder as a food product

First of all, it is worth noting that it is rich in various microelements that the body needs - phosphorus, nickel, chlorine, molybdenum, zinc and many others.

Moreover, this dietary product, since 100 grams contains only 88 kcal of flounder fish. The cooking recipes are simple and the dishes are prepared quickly. And some scientists are inclined to classify this type of fish as an aphrodisiac.

Baked flounder with fried tomatoes

Flounder is one of the varieties of fish that contain a minimum of bones and cook quickly. The recipes for cooking in the oven with photos, which are given in this article, require a minimum of time to implement (on average, this is 40-45 minutes for all components of the recipe, including sauces and side dishes).

The taste goes very well with baked tomatoes.

Ingredients: 6 small tomatoes, halved lengthwise, 2 teaspoons olive oil (plus a little oil for greasing the parchment), ¾ teaspoon dried tarragon, a pinch of sugar, coarse salt and ground pepper, 1/3 cup mayonnaise (can be prepared yourself, which will be tastier and healthier), 1 tablespoon of lemon juice, 3 pieces of white loaf or baguette, 3 tablespoons of Dijon mustard, 4 pieces of fillet ( total weight- about 600-700 grams) of fish.

Flounder: recipes

1. Preheat the oven to 250 degrees. Place the tomatoes on the parchment, skin side down. Mix 1 tablespoon of olive oil, a teaspoon of tarragon, sugar, salt and pepper. Pour the resulting mixture evenly over the tomato halves. Bake in the lower part of the oven for 20-25 minutes. We leave the oven on, we still have to bake the fish.

2. While the tomatoes are baking, prepare the sauce. In a small bowl, combine mayonnaise, ½ teaspoon tarragon and lemon juice, season with salt and pepper and set aside.

3. Straighten the parchment, cover with foil and grease the sheet olive oil. We take a food processor, add a baguette, a pinch of salt and pepper, a spoonful of olive oil and grind the dry bread to crumbs for breading.

4. Place the flounder fillet on a sheet of parchment, season with salt and pepper, grease top part mustard and sprinkle with cooked mustard. Press down a little so that the crumbs do not fall off. Bake the fish on the top shelf of the oven. When it's ready, the baby will have a nice time Brown. This will take about 6-8 minutes.

5. Serve the fillet along with baked tomatoes and white sauce.

Flounder glazed in honey-soy sauce

Ingredients: ¼ cup honey, ¼ cup mirin (sweet rice wine), ¼ cup soy sauce, 4 flounder steaks (American flounder in the photo, but any fish of this type will do), salt in large crystals, 2 tablespoons olive oil, freshly ground black pepper, zest of ½ lemon (grated).

Cooking method:

1. In a small saucepan, combine honey, mirin and soy sauce. Bring the mixture to a state of “almost boiling” at medium temperature. Reduce the glaze by about half, this will take about 10 minutes. Then remove the mixture and leave to cool.

2. Wash and dry the flounder fillet. Rub the fish with salt and leave to warm to room temperature on paper towels (about 10 minutes).

3. We will cook it fried (cooking recipes with photos show the degree of baking) then it will be soft and with a crispy crust. In a large bowl, lightly marinate the fillets with olive oil and 2/3 of the prepared glaze. Place on the grill for 3 minutes and turn the steaks over while continuing to grill. Don't forget to baste with glaze while frying. Cook until the fish is softened and lightly caramelized, another 2-3 minutes.

4. Transfer the fillets to serving plates, season with pepper and sprinkle with lemon zest before serving.

Flounder with caper and lemon sauce

If you want to try a delicious fish dish, you should start cooking flounder. Recipes for various dishes with this fish are included in the menus of many French restaurants.

This recipe is a classic adaptation by Port Phillip Estate chef Stuart Deller in Australia. The dish is complemented by crispy croutons, salty capers, lemon, parsley and sauce.

Ingredients: 1 slice of white bread or crustless baguette, cut into small cubes, 2 lemons, 8 tablespoons unsalted butter, ½ cup flour, 1 flounder fillet, salt and freshly ground pepper, 2 cups finely chopped parsley + a few whole leaves for garnishing the dish, ¼ cup capers, unbrined and rinsed.

Cooking flounder: recipes from a famous Australian restaurant

1. Preheat the oven to 250 degrees. Place the prepared bread on parchment and bake for about 25 minutes, stirring occasionally until the cubes get a golden crust. After baking, transfer the croutons to a plate and leave to cool.

2. Meanwhile, zest the lemons into a small bowl. Next, cut the white pulp from the lemons and fillet them. Add the zest to the bowl, squeeze the juice from the remaining membranes and discard them.

3. Heat the butter in a frying pan to medium temperature. Pour flour for breading onto a flat plate. Season the flounder fillet with salt and pepper and dip in flour, making sure there is no excess. Fry the fillet for 3-4 minutes (turning only once) until golden brown, making sure that the fillet is ready.

4. Using a spatula, move the fillets onto plates. Leave the pan on the stove, making sure that the temperature is medium. Add 4 tablespoons of butter and wait until it melts and absorbs the smell and taste of fish. Add our fillet, lemon with zest, as well as chopped parsley and capers to this oil. Immediately remove the pan from the heat. Season with salt and pepper to taste and pour the sauce over the flounder fillet when serving, garnishing fresh leaves parsley and croutons.

Fried flounder with coconut

Fried flounder (cooking recipes appreciated by many seafood lovers) is an excellent table decoration, both on a holiday and for a romantic dinner (after all, as mentioned earlier, it has a stimulating effect).

Ingredients: 500 grams of flounder fillet, 1 egg, ¾ cup sea ​​salt, pepper, garlic powder, fat with which we will cook (lard, butter).

How to cook flounder with coconut

Cooking method:

1. Wash the fish fillets under running water and dry with paper towels.

2. Beat the egg in a bowl and spread the coconut flour on a flat plate. This will be two stages of breading.

3. Dip each fillet first into the egg, but so as not to drip, then into coconut flour. Sprinkle the finished fillet with spices: salt, pepper, garlic powder to taste.

4. Heat the frying pan to medium temperature and melt the cooked fat in it. Fry each piece for 3-4 minutes on each side until golden brown.

5. Prepare the sauce. To do this, melt the fat again in a heated frying pan, add spices to it, fresh herbs to your taste (you can take parsley, thyme, dill and others). Leave in the pan for a while until the herbs give off their flavor and aroma. When serving, pour a small amount of sauce over each piece of fillet.

Where to try flounder

Cooking flounder (recipes we think you'll take on board) is not a difficult task. Since this fish is from the sea, it can become a component of the menu of your hotel or restaurant on the coast. A dish of delicious fish will be a wonderful highlight and addition to your holiday.

Of course, variations on the theme of fish dishes can be found not only in restaurants and cafes. We are convinced that such fish is easy to prepare at home. Moreover, the preparation of flounder itself is pleasing: the recipes are very simple, you just need to have it on hand necessary equipment and a specific set of ingredients.

Cooking flounder (recipes) is practiced all over the world. Since this fish is from the sea, it can become a component of the menu of your hotel or restaurant on the coast. A dish with such fish will be a wonderful highlight and addition to your holiday.

Flounder is an original fish, bottom-dwelling, flat and asymmetrical. One side is painted so that the fish can blend into the seabed and become virtually invisible to other inhabitants. On this side there are both eyes at once, the other side is blind, colorless and rough, on it it crawls along the bottom. Its meat is not only very healthy and easily digestible, but also tender, white and very tasty.

Let's discuss step by step preparation flounder for any meal, family or holiday, because due to the absence of small bones, it is convenient to eat for both adults and children.

Flounder takes worthy place V dietary nutrition people with cancer and problems of the cardiovascular, respiratory and digestive systems.

How to choose flounder

Before you decide on a recipe for cooking flounder, you need to choose it correctly. Frozen and chilled fish are available for sale. A frozen carcass should not be damaged, its fins are intact, there are no strange, especially bright yellow, spots on the white side, the eyes are clearly visible. Chilled fish should have shiny skin, be smooth and elastic; after pressing with a finger, the hole does not form or fills with lightning speed. The eyes of a flounder should be bulging. Sunken eyes that are hard to see are a sign of stale fish. They often sell small carcasses without heads, so be extremely careful.

How to prepare flounder fillet

1. Cut off all fins with scissors. Carefully remove the entrails (guts) from the cut under the fin and discard them. If there is caviar in the fish, it must be carefully removed, washed, and then salted for sandwiches.
2. Using a heavy, sharp knife, cut off the tail and head. If it was not possible to cut the ridge, place a knife blade on it and hit the knife with a meat mallet or make a deep cut along the “neck” line and sudden movement bend the fish along this line so that the spine breaks.
3. Another way is to sharply move the knife from the back of the head to simultaneously cut off both the head and the abdominal part in one movement, and then remove the entrails.
4. Along the central part of the carcass with dark side make a deep cut to the ridge from the tail to the head.
5. Using a thin, flexible and sharp knife parallel to the fish and the cutting board, separate the meat from the backbone with a sharp movement. Next, turn the piece of fish skin side down and separate the skin from the meat at the tail. Grasp the edge of the leather with a towel (so that it does not slip out of your hands) and quickly pull it off or, holding the edge of the leather, cut it off with a knife at an angle. When the dark skin is removed, the peculiar pungent iodine odor of this fish will noticeably decrease.
6. Repeat all steps for the other side. From a small fish you get 4 long fillets. Large flounder fillets can be cut in half.
7. For cooking simple dish, for example, baked or fried flounder, it is not necessary to cut the meat off the bones.
8. It is often advised to rub the cut fish with salt and spices immediately before cooking and leave for half an hour.

Video on cutting flounder

Step-by-step recipes for preparing delicious flounder

Flounder is a fairly fatty sea fish. It is usually served with sour sauces, tomato or onion, as well as citrus or wine, which compensate for the fat. It can also be used to make marinated fish, which was very popular in the USSR. To do this, the fillet is first fried. dark side down, then pour in ready-made hot marinade (most often based on tomatoes and broth), cool, keep overnight in the refrigerator and serve. The best side dish is green vegetables, peas, spinach or lettuce, green Bell pepper, you can offer potato with vinegar dressing or baked green apple.

Fried flounder with marinade

INGREDIENTS:

• 4 small flounders
• salt, flour
• 2 tbsp. l. oils for frying, butter and vegetable without odor
• 4 tbsp. l. butter
• half a lemon
• half a bunch of dill and parsley or celery
• pepper, salt for sauce

PREPARATION:

Wash the cleaned and gutted flounder, dry it, salt it on both sides, maybe pepper it, and roll it in flour. Heat a mixture of frying oils in a large frying pan and fry the fish without a lid for 4 minutes on each side, then transfer to a heated dish, cover with foil and cover with something warm to preserve high temperature. In the same frying pan, melt 4 tablespoons of butter, squeeze lemon juice into it, add chopped herbs, add a little salt and lightly pepper. To enhance the lemon flavor, you can add grated lemon zest to the pan. Pour the marinade sauce over the finished fish, let it sit for a while, but do not let it cool. To serve, garnish with green salad and halved lemon slices.

Consommé with flounder in herbs

INGREDIENTS:

• 4 – 6 pieces of flounder fillet (halves)
• salt pepper
• lemon
• parsley, sorrel, young greens, valerian leaves
• green onions
• liter of strong broth

PREPARATION:

Cut each piece of washed and dried fillet lengthwise into two equal parts, season with salt and pepper on both sides, squeeze lemon on them. Chop all the greens and mix. You can add a pinch of thyme. Dip strips of fish in a mixture of herbs, roll into rolls and tie with green onion feathers. Place in a low saucepan, add hot broth, cook covered for 7 minutes on low heat.

Flounder fillet with croutons and bacon

INGREDIENTS:

• 4 pieces flounder fillet
• 2 tbsp. l. lemon juice
• salt pepper
• 3 tbsp. l. flour
• 3 tbsp. l. vegetable and butter
• 4 slices fresh white bread
• 150 – 200 g bacon
• chopped parsley

PREPARATION:

Wash the fish, dry it well, pour over it evenly lemon juice, season with pepper and salt. Let sit for a few minutes, roll in flour and fry on one side in vegetable oil for 3 minutes. Add 2 tbsp. l. butter, turn over and fry the other side for 2-3 minutes. Transfer the fish to a warmed plate (it can be placed on water bath and adjust the heat under it to a low simmer), and cover with foil or a suitable sized lid. Cut the bread and bacon into equal cubes, fry in the same frying pan in the remaining butter until crispy, sprinkle with chopped parsley. Pour this mixture over the hot flounder and serve immediately.

Flounder fillet with a complex sauce with mushrooms

INGREDIENTS:

• 1 kg flounder fillet
• salt, dill
• 4 small onions
• 3 tbsp. l. butter
• 2 tbsp. l. dry red wine
• 3 tbsp. l. tomato paste
• 200 g champignons
• 4 cancerous cervixes
• 2 tbsp. l. with a pile of olives
• 1 tbsp. l. anchovies

PREPARATION:

Wash the fish and cook with dill in 500 ml of salted water until full readiness, transfer to a dish, cover with a lid and place in a water bath to keep the fish warm. Chop the onion (preferably finely), fry in 1 tbsp. l. oil until golden yellow, add wine and simmer covered for 10 minutes. Cut the champignons into thin slices. Finely chop the olives or grind them with a meat grinder. Dissolve in fish broth tomato paste, boil, filter, pour into a small saucepan. Place onions from the frying pan, mushrooms, olives, and crayfish tails there. Bring the mixture to a boil, season with 2 tbsp. l. butter and anchovies, mix. Taste and add salt to taste if necessary. Remove the fish dish from the bath. Pour the prepared sauce over the flounder, garnish with a green salad and a handful of fresh berries (cranberries, blueberries, currants). Serve with warm toasted slices of wheat bread.

Baked flounder in almond sauce

INGREDIENTS:

• 400-500 g prepared flounder fillet
• odorless vegetable oil
• 100 g almonds
• lemon
• 3 tbsp. l. butter
• salt, paprika

PREPARATION:

Cut into convenient pieces, add salt and put in coated vegetable oil, shape skin side down. Grind almonds in a food processor. Grate 1.5-2 tablespoons lemon zest, squeeze the juice out of the lemon. Mix softened butter, almonds, zest, paprika and lemon juice. Cover the entire fish evenly with the resulting mixture. Bake in the oven at 190℃ for 20 minutes. Place the finished flounder on a plate and garnish with small sprigs of parsley.

The tender meat of flounder makes it easy to make a sumptuous main dish. It is moderately nutritious, so it will not harm your figure and will not create heaviness in the stomach. The flounder dish is very tasty - a real gourmet's delight. You can cook flounder, the main thing is to catch inspiration, prepare the ingredients correctly and everything will probably work out!

how to cook flounder

Flounder is one of the most popular types of fish due to its excellent taste and affordable price. From this fish you can prepare a lot of healthy, beautiful and, of course, impressive everyday and holiday dishes with their great taste. And today we’ll talk a little about the main secrets of cooking flounder.

cleaning and cutting fish

Of course, it is most convenient to buy fully prepared flounder fillets, which do not even resemble a flat diamond-shaped fish in shape. If you purchased fresh or frozen unprepared carcasses, you must first clean them. First of all, cut off the head of the fish.

. A little trick: the heads need to be separated from the body by turning the fish carcass with the light side up - then the darkened part with the entrails is clearly visible, which needs to be removed. So, having cut off the head, take out the insides of the fish (there are very few of them) and thoroughly wash the fish. Then we put it on a cutting board and cut off the fins on both sides, and then the tail.
Actually, the fish is almost completely prepared. Next, you can lightly scrape the carcass on both sides with a knife, scraping off the scales or cutting out the spines from the surface of the fish.

But it is believed that it is the skin of the fish that mainly gives off an unpleasant odor during cooking for many. Therefore, it is better to remove the skin. If the fish carcass is frozen, then this will be very, very easy to do; if the flounder is fresh, you will need to act a little more carefully.

The fins and tail have been cut off, now we carefully use a knife to pry the skin over the entire width of the fish and, directing efforts in the direction opposite to the cut and upward, we tighten the skin.

If the fish is fresh, you may have to help yourself with a knife, separating the skin from the meat. That's all, the fish is ready for further cooking!
If desired, the fish can be filleted. To do this, use a knife to separate half of the fish from the spine, remove it from the second part and get a fillet.
3.


Some citizens, in order to preserve the taste, pour boiling water over the flounder before cleaning the scales and cutting it.

Before preparing almost all flounder dishes, after cutting, it is recommended to rub it with a mixture of salt and spices and set aside for 30 minutes.

If you want to fry flounder - this is the most common and easiest way to prepare it - first be sure to dry the washed fillet and bread it in a small amount of flour, to which you can add spices to taste ( best spice for flounder - powdered thyme).

Thanks to the breading, the flounder retains its integrity and does not fall apart when fried.

Before frying, this fish can be marinated, for example, by covering it with lemon slices on all sides. When frying, you need to salt the flounder at the very end, and to remove the specific fishy smell, just add a piece of fresh onion to the pan

Flounder fried according to Pokhlebkin

The method is very simple and effective, all we need for the recipe is flounder, onions, a little flour and spices.

In order for the fish to turn out tasty, juicy and fragrant, you need to bread it in flour, put it in heated oil and after a couple of minutes put the cut into half rings into the same frying pan. onion.

5.


Then sprinkle the fish with thyme (you can use savory or thyme, these herbs have a similar aroma and taste) and fry on the other side until golden brown. Sprinkle the finished side with spices too. Don't forget to stir the onions! When the second side of the fish is browned, you can place the portioned glosik on a plate. Serve with onions or separately, as you prefer.
6.

Fried flounder with sauce

You can prepare a tasty and juicy dish from already fried flounder, which will be tasty not only on its own, but also with various side dishes. For this we need:

flounder;

tomato juice or tomato paste (at the rate of 100 grams per 0.5 kg of fish);

walnuts (about a couple of tablespoons for the same 0.5 kg of fish);

garlic;

vegetable oil;

salt, spices, vinegar or lemon juice - to taste.

7.


We prepare the flounder in a way that is already familiar to us, cleaning it from the entrails and fins. If desired (but not necessary, the dish will be delicious in any case), you can remove the skin from the fish and fillet it. Cut the flounder into pieces, thoroughly bread it in flour mixed with salt, and fry in oil until golden brown. While the fish is fried over medium heat, carefully crush the nuts in a mortar until they form small crumbs. Add garlic squeezed through a press and a couple of large cloves to the nuts.

8.


Thoroughly grind the mixture again with the pestle. Then add a pinch of salt and a couple of tablespoons of vegetable (preferably olive) oil to the nut-garlic mass. Beat the mixture and add wine vinegar to it - it’s a matter of taste. Wine vinegar can be replaced with lemon juice, regular vinegar (just add much less of it!) or dry wine. Mix the mixture thoroughly again and start adding little by little boiled water, making the sauce to the consistency you want.

9.


It must be remembered that when using tomato juice the sauce should be thicker - like sour cream, and if you use tomato paste, then thinner - like kefir.
Meanwhile, the pieces of fish in the frying pan have browned, and we add tomato paste or juice to them. Reduce the heat to low! Let it boil for a couple of minutes and add nut sauce to the fish and tomato.

10.


Wait for it to boil again, keep the pan on the fire for a couple more minutes and turn off the heat - our dish is ready! Now all that remains is to place the pieces of flounder in sauce on a plate, sprinkle with herbs and prepare any side dish, from porridge to vegetable stew.

11.

Or you can simply cut some white bread with a crispy crust, which you can use to dip the remaining gravy on the plate. Bon appetit!

According to the site: http://mirsovetov.ru

Flounder is one of the most beloved types of sea fish in Russian cuisine. Thanks to its excellent taste and low cost. A lot of beautiful everyday and holiday dishes are prepared from this fish. In this article you will learn how to cook flounder deliciously, secrets of cooking flounder and, of course, unusual recipes. Read on.

How to cook flounder?

Flounder produces many delicious dishes.

Fragrant rich soup, delicious kebab on coals, a hearty pie, a beautiful casserole and all made from flounder. This fish performs well in a wide variety of dishes. She is considered very healthy fish. Due to its low fat content, flounder is classified as a dietary fish.

And special components can suppress growth cancer cells, reduce the risk of developing obesity, primary diabetes and other dangerous diseases. But we buy flounder solely for its taste. She's really good!

Flounder is a specific fish, mainly due to its smell. It is quite difficult to remove it, but it is possible. It's all about cutting the fish.

Therefore, follow the rules for cutting a carcass and everything will work out for you:

Before cleaning the fish from scales, the flounder must be doused with boiling water.

When cutting, you first need to cut off the head, then cut the abdomen and remove the entrails, then cut off with a sharp knife upper layer skins and fins.

Before cooking flounder after cutting, it is recommended to rub it with a mixture of salt and spices and set aside for half an hour.

Flounder recipes

The flounder itself delicious fish, with a minimum of bones. And if you learn how to cook it in an unusual way, you can serve it on any banquet table.

Recipe Flounder baked with tomatoes

Ingredients:

• Flounder
• Tomatoes
• Lemon juice
• Salt pepper

Cooking method:

1. Cut the fish as above.
2. Sprinkle with lemon juice, rub with spices and salt.
3. Cut the tomatoes into cubes. Place on a greased baking sheet.
4. Place flounder fillet on top of the tomatoes. Bake for about 30 minutes.

Recipe Boiled flounder in Romanian style

Ingredients:

• flounder - 1kg
• carrots - 1 pc.
• lemon - 2 pcs.
• onions - 1 pc.
• butter lemon - 2 pcs.
• parsley (greens)
• salt - to taste.

Cooking method:

1. Gut and wash the flounder, cut into portions.
2. Cut the onions and carrots into strips and boil in salted water for half an hour. Add the fish to the vegetables and cook for another 20 minutes.
3. Place the finished fish without vegetables on a plate, garnish with lemon and parsley. Serve hot. Separately, serve melted butter in a gravy boat. Boiled potatoes are suitable as a side dish.

Flounder sauté recipe

Ingredients:

• flounder
• vegetable oil
• salt - to taste.

Cooking method:

1. Separate the flounder and cut into strips. Add salt.
2. Roll in flour and fry in oil.
   Serve on a platter, garnished with lemon or carrot slices.
3. Serve as a side dish fresh vegetables or boiled rice.

There are several secrets when cooking flounder:

• to enhance taste qualities the fish is served in any citrus sauce.
• use fish spices, or plain black pepper
• sweet ketchup goes well with flounder
• The best side dish for this fish is boiled potatoes.

Bon appetit!

RELATED ARTICLES:

Nutritionists recommend eating fish at least once a week. It contains a lot of iodine and phosphorus, necessary for the body person. It is now easy to buy this product in a store or market to suit every taste and budget. Flounder is an excellent choice: it is not too expensive, but very healthy, and recipes based on it are simple; any housewife can understand how to cook fish. For example, flounder in the oven requires minimal preparation, and the cooking time is just under an hour. Try making this dish for dinner to spoil your family!

How to select and prepare fish for baking

Choosing fish at the market or in a store is simple: it should look attractive, have an even, uniform color, an intact surface and a fresh smell. A frozen product differs from a fresh one, but even here the keen eye of an experienced housewife will recognize one that has already been defrosted once and put back in the ice. Any doubts about freshness are a signal not to buy the product, but to look for another one.

Few people are faced with the need to gut fresh fish themselves - as a rule, this service is offered when selling. But if you get an uncleaned flat fish, don’t despair, cutting it is easy:

1. The head of a flounder that will be baked in the oven is not cut off, but the gills must be removed.
2. An incision is made along the belly to remove the entrails.
3. Next comes the fins - they need to be trimmed with a sharp knife.

Flounder requires preliminary short marinating in lemon juice with spices to get rid of the specific smell. Do you want fillet? Experienced housewives are unlikely to be faced with the question of how to remove the skin - they need to put the gutted fish on a board, press the tail, and then use a sharp knife to separate the skin from the fillet. Help yourself thumb.

Recipes for oven-baked flounder

A popular cooking method is oven baking. Not everyone likes the taste of boiled fish; the fish cutlet is very specific, and frying flounder is not always convenient - the smell spreads throughout the apartment, and besides fried fish can't be called dietary dish. When baking everything useful material are preserved and the addition of oil can be avoided. Flounder dishes are an excellent choice for those who want to cook quickly and healthy. So, how to cook flounder in the oven?

How to bake whole in foil

The ability to fry fish in the oven is one of the basic skills in cooking. Cooking flounder in foil is very simple; you only need a few ingredients:

• flounder carcass – 1 pc.;
• half a lemon;
• rosemary – 1 sprig;
• white wine – 100 g;
• ground white allspice;
• salt, spices, black pepper.

It is not necessary to clean the flounder before frying - the skin will become soft and will separate from the fillet itself. Let's start:

1. Wash the flounder and dry it. Sprinkle with spices and rub the inside of the belly.
2. Pour white wine over the fish and leave for an hour.
3. Cut the lemon into thin slices, place the slices on the flounder and inside the carcass, spread the rosemary.
4. Wrap the carcass tightly in foil (preferably in two layers).

The question of how long to bake flounder depends on the size of the carcass. Pisces average size 30-40 minutes at a temperature of 180 degrees is enough. The calorie content of such a dish is very low. An alternative recipe is to roll the fish in flour and egg and bake in batter in the oven, but without foil. The batter can be made using light beer.

How to grill vegetables with vegetables

Cook flounder on the grill - great idea for a picnic or summer country dinner. For two servings you will need:

• flounder – 2-3 pcs.;
• bell pepper(red and yellow) – 2 pcs.;
• eggplant and tomato – one large piece each;
• onions – 3 pcs.;
• zucchini or zucchini - 1 pc.;
• greens - to taste;
• butter – 50 g;
• salt, pepper, mixture of dry herbs.

There is no need to clean the flounder for grilling - the skin will brown and become crispy. Procedure:

1. Wash the flounder, cut the carcasses in half. Rub with salt and spices.
2. Place fish on grill grate. Place thin slivers of butter on each half.
3. Cut vegetables (tomatoes, onions, peppers, eggplants) into not too thick slices. Place on the grill with the fish.
4. It is better to fry flounder not on an open fire, but on smoldering coals. Make sure the fish doesn't burn. During the cooking time (20 minutes), the grate will need to be turned over two or three times.

How to cook with potatoes up your sleeve

The culinary sleeve has become a real lifesaver for housewives. You can load anything there - meat, chicken, fish or vegetables - and add only a minimum of spices:

• flounder fillet – 500 g;
• potatoes – 3-4 pcs.;
• bulb;
• salt, spices, pepper - to taste.

For this recipe, the flounder must be cleaned.

1. Remove the skin from the fish and separate the fillet from the backbone. Cut into small (2-3 cm wide) pieces. If you come across a piece that is too bony, it is better to remove large bones from it in advance.
2. Peel the potatoes, cut into cubes or slices. and the onion in half rings.
3. Load all the ingredients into the baking sleeve. Add salt and spices there. A special seasoning for fish is perfect.
4. Place the sleeve on a baking sheet. Pierce in several places so that steam can escape freely. Place in an oven preheated to 180 degrees for 40 minutes.

On an onion bed

The combination of fish with a lot of onions is considered classic, but this dish is best eaten with a side dish - for example, rice. To cook flounder on an onion bed, you will need:

• flounder fillet – 500 g;
• onions and red sweet onions – 2 pcs.;
• half a lemon;
• olive oil – 2 tbsp. spoons;
• fresh parsley;
• salt, dry herbs.

As in the previous recipe, the fish must be skinned and cut into pieces in advance. There is another version of the recipe - use the whole carcass, after making cuts (as in the photo).

1. Peel the onion, pour boiling water over it, cut it (it is advisable that the pieces are not too small).
2. Place the onion in a deep heatproof frying pan. It's best to line it with foil first. Sprinkle with herbs and add fresh parsley.
3. Place fish on top, sprinkle with lemon juice and olive oil, sprinkle with spices.
4. Cover the top of the pan with a sheet of foil and bake for 20 minutes, uncover and bake for another 15 minutes.

Flounder fillet baked with sour cream and cheese

Almost everyone loves fish with sour cream, but this dish turns out to be greasy, so it is best served as a side dish boiled potatoes or rice Products:

• flounder – 2-3 pcs.;
• bulb;
• sour cream 15% fat – 100 g;
• grated cheese – 50 g;
• salt and spices.

The fish must be skinned. Whether to leave it whole or cut it into pieces is up to each housewife to decide for herself. Process:

1. Prepare the fish, place it on a baking sheet (it is better to line it with foil) and sprinkle with salt and your favorite spices. Alternate pieces of fish with chopped onion rings.
2. Pour sour cream over the flounder.
3. Grate the cheese on a coarse grater. Sprinkle over fish.
4. Brush the cheese with the remaining sour cream on top. Some housewives use mayonnaise, this is necessary so that the cheese does not burn or dry out.
5. Bake for 40 minutes.

Video recipes: how to deliciously cook flounder in the oven

Cooking fish is traditionally considered more difficult than cooking meat. Therefore, housewives who are just beginning to master fish dishes, sometimes it’s easier to understand a recipe from a video. By observing the movements of the cook's hands, it is easy to learn how to clean flounder, separate the bones and determine the readiness of the dish. In addition, you can learn special techniques that an experienced chef uses.

How to do it in Italian

Baking Black Sea flounder in the oven

Very simple and tasty recipe

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