Ventilation
Flounder in the oven. Juicy and soft whole flounder in foil

Flounder in the oven. Juicy and soft whole flounder in foil

Flounder is a fish that has snow-white meat with a small number of small bones. That is why many housewives give preference to it when planning to feed their family with a representative of the water element. Like any other fish, flounder can be prepared in different ways (boiled or stewed, baked or fried). But, unfortunately, its meat often turns out to be dry and not very appetizing. Especially if we talk about cooking by frying in a frying pan, which also requires a considerable amount of oil. But this is not suitable for every stomach. But unlike fried, flounder in the oven turns out very juicy and soft. Moreover, this method of cooking requires virtually no oil, perhaps just a little bit. So be sure to take note of this one, you can’t help but like this fish.

Ingredients:

flounder carcasses of any size;
mayonnaise;
spices (paprika, ground pepper and salt);
onions (in this case it is more convenient to use large heads);
olive oil (or any vegetable oil);
tomatoes.
You can also safely use lemon juice, turmeric, soy or cheese sauce, and mustard.

Cooking time for baked flounder in the oven is no more than 60 minutes.

How to cook flounder in the oven:

Clean the fish by removing the fins, tail and scales with a knife, rinse thoroughly under cool running water. Remove the peel from the onion, cut the stem from the tomato, and rinse the vegetables.

Divide the flounder into portions, cut the tomato and onion into thin rings.

Mix spices with mayonnaise and literally two tablespoons of oil, thereby preparing a marinade.

Coat each piece of fish with this mixture and place in a bowl. Soak the flounder in the marinade for at least a quarter of an hour (preferably longer, then the fish will turn out even more tender and juicy).

Meanwhile, turn on the oven to preheat to t = 200 °C. Place foil on a baking sheet and grease with oil. Place a layer of onion rings and all the fish on them.

Thanks to this “cushion” of onions, all the fat will drain from the flounder, and it will turn out lean, but at the same time juicy.

Place tomato rings on top of several fish pieces and onions on the rest. Or whatever you prefer (only onions or tomatoes, or a slice of both).

Bake the formed dish for 30 (maximum 35) minutes, placing it in an already preheated oven.

Serve baked flounder with a side dish of cereals or vegetables. Bon appetit!!!

Best regards, Irina Kalinina.

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 overly strong 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 slots. 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.

Never say “never”, and it’s better not to say other categorical words either. I just had to recently announce that - and fate throws a gift in the form of chilled flounder in a shop near my house, which is somehow even inconvenient to torment with filleting and frying. But baking such flounder in the oven is the right idea: crispy skin, incredibly tender meat, and juicy bones that you, forgetting decency, will take with your hands...

The funniest thing here is that cooking cabala in the oven, the description of which sounds like a fairy tale, is as easy as shelling pears. If the flounder is small, we won’t have to do everything that you are used to doing before cooking the fish - after all, flounder is usually sold already gutted, and its scales are unlikely to cause you any inconvenience. It is also not necessary to prepare the sauce: cherry tomatoes go into the oven along with the flounder, and even without them, a couple of drops of olive oil will be more than enough seasoning for this self-sufficient fish.

Flounder recipe in the oven

The recipe for focaccia is a classic Italian bread, a fluffy and spongy flatbread, to which you can add a slice of cheese or ham for a more filling snack.
Alexey Onegin

Take a flounder (or two smaller flounders), rinse them and dry them. You can scratch the skin without fanaticism to remove the scales, but, as mentioned above, it will not cause you much trouble. Brush the surface of the flounder with olive oil, season it with salt and black pepper on both sides and inside, and place on a baking sheet, before placing a couple of sprigs of rosemary under the fish.

Scatter the rest over the surface of the fish, cutting the skin with a knife if desired: most likely, it will burst in the oven anyway, and the cuts in this sense look more neat. Cut the cherry tomatoes into two or four pieces, depending on their size, and place them on a baking sheet next to the flounder.

Bake the flounder in an oven preheated to 220 degrees for 15 minutes. Take the fish out of the oven and cut it up so that everyone gets a fillet, a fried skin, some baked cherry tomatoes, and bones from the fins - I know, many people think that if you didn’t suck the bones, it means you didn’t eat flounder, and this time I joined their ranks. Pour the juices remaining at the bottom of the baking sheet over the fish, and if this does not seem enough to you, sprinkle with good olive oil.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Nutritionists recommend eating fish at least once a week. It contains a lot of iodine and phosphorus, which are necessary for the human body. 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:

The head of a flounder that will be baked in the oven is not cut off, but the gills must be removed.
An incision is made along the belly to remove the entrails.
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 with your 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 cannot be called a dietary dish. When baking, all beneficial substances are preserved, and adding 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:

Wash the flounder and dry it. Sprinkle with spices and rub the inside of the belly.
Pour white wine over the fish and leave for an hour.
Cut the lemon into thin slices, place the slices on the flounder and inside the carcass, spread the rosemary.
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. For medium-sized fish, 30-40 minutes at a temperature of 180 degrees will be 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

Grilling flounder is a 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 with 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:

Wash the flounder, cut the carcasses in half. Rub with salt and spices.
Place fish on grill grate. Place thin slabs of butter on each half.
Cut vegetables (tomatoes, onions, peppers, eggplants) into not too thick slices. Place on the grill with the fish.
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.

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.
Peel the potatoes, cut into cubes or slices. and the onion in half rings.
Load all the ingredients into the baking sleeve. Add salt and spices there. A special seasoning for fish is perfect.
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).

Peel the onion, pour boiling water over it, cut it (it is advisable that the pieces are not too small).
Place the onion in a deep heatproof frying pan. It is best to pre-line it with foil. Sprinkle with herbs and add fresh parsley.
Place fish on top, sprinkle with lemon juice and olive oil, sprinkle with spices.
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 to serve boiled potatoes or rice as a side dish. Products.

This resident of the sea is considered one of the most dietary dishes, since it contains only 3% fat! Of course, fried in oil, it will not be healthy, but flounder in the oven is a recipe for gourmets who are watching their figure and health. This is a great option for a delicious light dinner for the whole family! Moreover, preparing it is not so difficult. So, we will present several ways to bake it in the oven in foil, in a sleeve, etc.

This is the simplest recipe for preparing sea fish. For it we need to prepare products:

So, how is flounder prepared?

Wash the fish and scald it with boiling water, scrape off the scales, gut it and remove the tails and fins. The second time we wash everything outside and inside, removing the remaining water with paper napkins. Grease the entire resulting fillet with salt and pepper and sprinkle with oil. While we leave the fish, let it absorb the spices.

If it smells too strongly of iodine, then before cooking it is better to soak it in milk for about half an hour.

At this time, peel the onions and cut them into thin rings. Place a sheet of foil on a baking sheet, spread a little oil, and add onions. Then we put it in, and put the onion on top again.

For a brighter and more unusual taste, you can use other spices, such as rosemary or basil. There are also special seasonings for fish. But the main thing is not to use them in too large quantities.

Carefully wrap the fish in foil so that the juice does not leak out during cooking. Can be wrapped in a second layer. Preheat the oven to 200 degrees. Bake for 30 to 40 minutes.

Baked with lemon

Another simple traditional way to cook flounder fillet in the oven using a minimum amount of ingredients. We need:

My fillet. If you are using a whole carcass, pour boiling water over it, cut off the head and tail, then clean off the entrails, scales and cut off the fins. Cover the baking dish or baking sheet with foil (then the juice will remain and the pan will not be too dirty). Rub the fish with salt and, if desired, other spices. Place it in a bowl and put a little butter on top. Bake in an oven preheated to 180 degrees for 15-20 minutes.

At this time, cut the lemon into thin rings and chop the parsley. We take out the fish, sprinkle it with lemon juice, add lemon slices and parsley. Put a little more butter on top. Place back in the oven for 5 minutes.

Baked with sour cream

This option for preparing this sea fish is no more complicated, but it is somewhat more interesting, since the taste is more delicate thanks to sour cream. We will need the following list of products:

Wash all the ingredients. If we use a whole carcass, we clean it. Bake either in a fireproof saucepan or in another container with thick walls. Before placing the flounder fillet, grease with butter. Wipe the fish with salt and place it in a mold, sprinkle with vegetable oil and cover with a lid or parchment.

Preheat the oven to 160 degrees and bake the dish for an hour, sometimes treating it with the marinade that accumulates at the bottom of the pan.

While the flounder is in the oven, prepare the sour cream sauce. To do this, fry the flour in butter until golden brown. Then gradually add sour cream, stirring thoroughly. Salt, pepper and place the prepared sauce in a water bath.

We take out the fish dish, pour sour cream sauce over it and bake for another 10 minutes.

With tomatoes

With this recipe you don’t even have to think about it - instead you will have delicious baked tomatoes!

Ingredients:

Flounder (fillet or whole) – about a kilogram;
Tomatoes – 3 pcs;
Lemon – 1 piece;
Fresh herbs;
Spices - to taste.

Just as always, wash and clean the fish, wipe it with salt and spices, and then pour lemon juice over it and let it brew. wash and cut into cubes. Chop the greens.

Grease the mold with vegetable or butter and lay out the fish pieces. You can lay it down with foil, then you don’t need to lubricate it with anything. Place tomatoes on top of the fish. Bake in the oven at 190 degrees for about half an hour. Then take it out, sprinkle with herbs and return to the oven for another 10 minutes.

With zucchini in your sleeve

You can bake this fish not only in foil or just a mold, but also in a sleeve. This method of baking allows you to cook the dish immediately with a full side dish. The option we offer is with. A very unusual autumn dish!

We need the following products:

Flounder – about 1 kg:
Large zucchini – 1 piece;
Spices - to taste;
Lemon - half.

Enjoy your meal!