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Flounder in the oven in foil is a common cooking method. The structure of the fish is coarse-fiber, low-fat, and often disintegrates when fried, so baking is the best way to preserve the taste and juiciness of the dish. There are quite a lot of recipes, you can choose any one you like. Prepare flounder alone or add a variety of vegetables.
How to cook flounder in the oven in foil
Flounder is a low-fat sea fish. To maintain juiciness, it is better to use foil and oven. The dish will have the desired taste if the main component is chosen of good quality. Whole flounder is available frozen for sale; fillets are less commonly found. It is difficult to determine the freshness of such a product.
They are guided only by external signs:
- the body is flat, if there is a bulge in the peritoneal area, then the flounder is not very fresh;
- the eyes are slightly bulging, if they are recessed, it is better not to take such a product;
- the upper part should be dark, with small, dense scales.Light bare areas are a sign of poor quality fish;
- the bottom is white, there may be a thin yellowish stripe near the fins; if the color is yellow, then the flounder does not meet the requirements;
- a slight but not musty smell of algae is acceptable;
- after thawing, the fibers should fit tightly to the ribs; if they separate, it means that a low-quality carcass has been frozen.
The requirements for vegetables are standard: they must be fresh, elastic, without dark fragments and soft areas.
How long to bake flounder in the oven in foil
Cook fish at a temperature not exceeding 200 0C and not lower than 180 0C. The time depends on the shape of the workpiece; if the carcass is whole, then 30-40 minutes are enough for readiness. Pieces or fillets are baked for 15-20 minutes. depending on accompanying ingredients. If the product is left in the oven, it will lose its shape and disintegrate into fibers.
Whole flounder in the oven in foil
The classic version of the dish involves baking the whole flounder in the oven. For the recipe, take foil, a small carcass weighing 500-600 g and cook with a set of spices:
- lemon – 1 pc.;
- seasoning for fish – 20 g;
- salt - to taste;
- pepper mixture – 20 g;
- sunflower oil – 1 tbsp. l.
Flounder in foil baked in the oven is made using the following technology:
- The carcass is descaled, gutted and all fins are cut off with scissors. Wash under running water and remove moisture from the surface and inside with a napkin or kitchen towel.
- Mix all the spices and rub the flounder on all sides, including the inside.
- Juice is obtained from the lemon, mixed with oil and completely covering the fish with liquid.
- Place in a bowl for further marinating. Leave for approximately 60 minutes.
- Turn on the oven at 180 0C, so that it preheats.
- Place a sheet of foil on a baking sheet and the semi-finished fish product on it.
- The carcass is completely wrapped in foil and placed in the oven for 40 minutes.
Garnish with lemon slices, you can add lettuce or parsley
Can be served cold or hot with a variety of side dishes. Flounder goes perfectly with fried or mashed potatoes, boiled buckwheat, rice or raw vegetables, such as cucumber and tomato salad.
Flounder with potatoes in the oven in foil
This cooking method is the most common; the fish comes with a ready-made side dish. During cooking, the potatoes acquire notes of flounder in addition to their taste. The recipe includes:
- fish carcass – 600-800 g;
- coriander – 20 g;
- dill seeds – 20 g;
- potatoes – 500 g;
- paprika – 20 g;
- sunflower oil – 60 ml;
- salt, allspice - 20 g each.
Recipe technology:
- The fish is processed. Remove the head, entrails and fins.
- In a small bowl, combine salt, paprika, dill seeds, allspice and coriander. The mixture is poured with oil and stirred until smooth.
- Potatoes are cut into strips (like fries).
- Several longitudinal cuts are made on both sides of the flounder. Rub the surface and inside with a mixture of spices.
- The fish is placed on a baking sheet and greased with oil around it.
- Pour the remaining mixture into the potato slices and mix.
- Arrange the vegetables around the fish and cover with a sheet of foil.
Cut the flounder into portions and place on plates along with the potatoes.
Delicious flounder in the oven in foil with vegetables
Flounder baked in foil along with vegetables turns out to be very tasty and juicy.To cook fish (1 kg) in the oven, take the following set of vegetables and spices:
- large red bell pepper – 1 pc.;
- cherry tomatoes – 6-7 pcs.;
- onion – 300 g;
- carrots – 250 g;
- garlic - as desired and to taste;
- flour – 200 g;
- a mixture of salt, black pepper and sugar - only 30 g each;
- vegetable oil – 35 ml;
- lemon – 1/4 part;
- mustard – 60 g;
- greens and cucumber - for decoration.
Flounder is baked in foil using the following technology:
- The carcass is thawed, the head and entrails are removed, and the scales and fins are removed.
- Wash and dry with a napkin or cotton towel.
- Cut into portions.
- The workpiece is transferred to a deep container. Sprinkle with lemon juice.
- Each piece of flounder is rubbed with a spice mixture and covered with mustard.
- The workpiece is set aside to marinate for about 20 minutes.
- Cut the onion in half. Form into thin half rings and place in a separate bowl.
- Garlic is pressed and added to the onion.
- Carrots can be processed on a coarse grater or cut into small pieces with a knife.
- The pepper is washed, wiped with a napkin, cut into 2 parts, seeds and white fibers inside are removed, and a fragment of the stalk is cut off. Shred into small thin strips.
- Cherries are used whole during the cooking process.
- Pour oil into a frying pan, heat it up and add onion and garlic, fry until half cooked (approximately 2-3 minutes).
- Add carrots, leave for the same amount of time and add sweet peppers, fry all vegetables for 7-10 minutes.
- Place cherry tomatoes in a frying pan, add pepper and salt, cover with a lid, reduce the temperature, and leave until the tomatoes soften.
- Take a baking tray and cover the bottom with a sheet of foil.
- The surface is lubricated with vegetable oil.
- Each piece of flounder is dredged in flour and placed on foil.
- The oven is turned on at 200 0C, send the flounder for 5 minutes.
- Take out the baking sheet, turn the pieces over and bake for another 7 minutes.
Take out a baking sheet and place vegetables on each piece.
Leave in the oven for 5 minutes until done.
Garnish with greens and cucumber rings, eat flounder cold
Flounder fillet with cheese in the oven in foil
The dish includes 2 flounder carcasses and a set of the following components:
- onion – 3 small heads;
- cauliflower – 1 pc.;
- tomato – 3 pcs.;
- potatoes – 3 pcs.;
- mayonnaise – 150 g;
- Gouda cheese - 150-200 g;
- salt and pepper - to taste;
- oil for baking sheet.
How to properly bake fish in the oven:
- The carcasses are processed, fillets are separated and cut into 3 parts each.
- The potatoes are boiled with their skins, allowed to cool, and peeled.
- The onions are cut into thin half rings.
- Place a sheet of foil on a baking sheet, pour in oil and distribute evenly over the bottom (lubricate).
- Spread a layer of onions.
- Tomatoes are cut into half rings.
- The flounder is placed on the onion and the tomatoes are distributed cut side down.
- Pepper and salt on top.
- The cauliflower is divided into parts.
- The cheese is processed on a coarse grater.
- The flounder is covered with a layer of mayonnaise.
- Parts of boiled potatoes are distributed along the edges.
- Place the remaining tomatoes and cabbage on top.
- Cover the top with a sheet of foil.
- Set oven mode to 190 0C, place a baking sheet and bake for 30 minutes.
Remove the top sheet of foil, sprinkle with cheese and place in the oven for another 10 minutes.
You can decorate with a sprig of dill or lemon slices if desired.
Flounder in the oven in foil with tomatoes and zucchini
You can diversify the dish with summer vegetables. The dish consists of the following components:
- fillet – 600 g;
- zucchini or zucchini – 300-350 g;
- cherry tomatoes – 6 pcs.;
- red bell pepper – 200 g;
- garlic – 2-3 cloves (optional);
- onion – 250 g;
- salt and pepper - to taste;
- lemon – half a citrus;
- vinegar 9% - 15 ml;
- carrots – 200-250 g;
- oil – 60 ml;
- basil greens – 40 g.
Recipe technology:
- The flounder is processed, the fillets are separated from the bones, and divided into 2 parts.
- All vegetables are shaped into strips, in approximately equal parts.
- Tomatoes are cut into 2 parts.
- Basil can be torn by hand or chopped into large pieces. The slices are placed in one deep container.
- Pour oil and lemon juice over the slices, add salt and pepper.
- The fish stock is divided into 3 portions.
- Cut 3 squares of foil.
- Sliced vegetables are also divided into three servings.
- Place ½ of the vegetables in the center of the foil, place the flounder on top and cover with the remaining slices.
- Sprinkle each portion with vinegar.
- Wrap the products in the form of an envelope.
The edges are tightly tucked to prevent juice from vegetables and fish from leaking out.
Place the workpiece on a baking sheet and bake in the oven at 200 0From 30 min. Before serving, you can decorate with herbs.
Conclusion
Flounder in the oven in foil completely retains its juice and aroma when baked. The fish is not fatty; if you fry it in a frying pan, the dish turns out dry and often falls apart. The cooking recipes are varied: you can use the classic version and cook one whole fish in foil in the oven, or cut it into portions and add vegetables to serve as a side dish.
