Flounder Recipe
Flounder has been a staple in coastal cuisines for centuries, especially in Mediterranean and Asian cultures. Its popularity grew due to its abundance in shallow waters and its adaptability to various cooking methods.
Equipment
- Baking dish
- Aluminum foil
- Basting brush
- Small mixing bowl
- Measuring spoons
Ingredients
- 4 flounder fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup white wine (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). This temperature ensures that the flounder cooks evenly without drying out.
- Rinse the flounder fillets under cold water and pat them dry with paper towels. Place them in a baking dish, skin-side down.
- In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped thyme, and parsley. Stir the mixture well until all ingredients are evenly blended.
- Using a basting brush, coat the flounder fillets with the marinade. Ensure that each fillet is evenly covered. Season the fillets with salt and pepper to taste.
- Place small pieces of butter on top of each fillet. If using white wine, pour it into the baking dish around the fish. The wine adds a subtle flavor and helps keep the fillets moist during baking.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Once baked, carefully remove the dish from the oven. Transfer the fillets to a serving plate and garnish with lemon wedges. Serve immediately with your favorite side dishes, such as steamed vegetables or rice.