Recipes for flounder in the oven in foil: whole, fillet, with potatoes, tomatoes, vegetables

Flounder in the oven in foil is a common cooking method. The structure of the fish is coarse-fibered, low-fat, and often breaks down when frying, so baking is the best way to preserve the taste and juiciness of the dish. There are a lot of recipes, you can choose any you like. They cook flounder alone or add a variety of vegetables.

How to cook flounder in the oven in foil

Flounder is a sea fish of low-fat varieties. To preserve juiciness, it is better to use foil and an oven. The dish will get the desired taste if the main component is of good quality. On sale there is a whole flounder in frozen form, less often you can find fillets. Determining the freshness of such a product is difficult.

They are guided only by external signs:

• the body is flat, if there is a bulge in the peritoneum, then the flounder is not very fresh;
• the eyes are slightly protruding, 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 patches are a sign of poor quality fish;
• the underside is white, a thin yellowish stripe near the fins is possible, if the color is yellow, then the flounder does not meet the requirements;
• allow a slight, but not musty smell of algae;
• after thawing, the fibers should fit snugly against the ribs, if they separate, then 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 the accompanying ingredients. If the product is overexposed in the oven, it will lose its shape and fall apart into fibers.

Whole flounder in the oven in foil

The classic version of the dish involves baking flounder in the oven as a whole. For the recipe, they take foil, a small carcass weighing 500-600 g and cook with a set of spices:

• lemon – 1 pcs .;
• seasoning for fish – 20 g;
• salt – to taste;
• a mixture of peppers – 20 g;
• sunflower oil – 1 tbsp. l.

Flounder in foil, baked in the oven, is made using the following technology:

1. The carcass is processed from scales, gutted and cut off with scissors all fins. Wash under running water and remove moisture from the surface and inside with a napkin or kitchen towel.
2. Mix all the spices and rub the flounder on all sides, including the inside.
3. Juice is obtained from a lemon, mixed with oil and the fish is completely covered with liquid.
4. Put in a bowl for further pickling. Hold for approximately 60 minutes.

   

5. Turn on the oven for 180 ⁰C to preheat it.
6. A sheet of foil is placed on a baking sheet, a fish semi-finished product is placed on it.
7. The carcass is completely wrapped in foil and put in the oven for 40 minutes.

Decorate with lemon slices, you can add lettuce or parsley

Serve hot or cold with a variety of garnishes. Flounder is ideal to taste with fried potatoes 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 is already obtained with a ready-made side dish. During cooking, the potatoes, in addition to their taste, receive notes of flounder. 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:

1. The fish is processed. The head, entrails and fins are removed.
2. In a small bowl, combine salt, paprika, dill seeds, allspice and coriander. The mixture is poured with oil and mixed until a homogeneous mass is obtained.

   

3. Cut the potatoes into strips (like fries).
4. Several longitudinal cuts are made on the flounder on both sides. Rub the surface and interior with a spice mixture.

   

5. Put fish on a baking sheet, grease with oil around it.
6. Pour the rest of the mixture into the potato slices, mix.
7. Spread 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

Very tasty and juicy is flounder baked in foil with vegetables. To cook fish (1 kg) in the oven, take the following set of vegetables and spices:

• large red bulgarian 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:

1. The carcass is thawed, the head, entrails are removed, scales and fins are removed.
2. Wash and dry with a napkin or cotton towel.
3. Cut into portions.

   

4. The workpiece is transferred to a deep container. Pour with lemon juice.

   

5. Each piece of flounder is rubbed with a spice mixture and covered with mustard.
6. The billet is set aside so that it marinates for about 20 minutes.
7. The onion is cut in half. Shaped into thin half rings, placed in a separate bowl.

   

8. The garlic is pressed and added to the onion.
9. Carrots can be processed on a coarse grater or cut into small pieces with a knife.
10. The pepper is washed, wiped with a napkin, cut into 2 parts, the seeds and white fibers inside are removed, a fragment of the stalk is cut off. Shred into small thin strips.
11. Cherry is used whole in the cooking process.

    

12. Pour oil into a frying pan, heat and put onion with garlic, fry until half cooked (approximately 2-3 minutes).
13. Carrots are introduced, kept for the same amount of time and sweet peppers are poured, all vegetables are fried for 7-10 minutes.
14. Put cherry in a frying pan, pepper and salt, cover with a lid, lower the temperature, leave until the tomatoes soften.

    

15. Take a baking sheet, cover the bottom with a sheet of foil.
16. The surface is lubricated with vegetable oil.
17. Each piece of flounder is doused in flour and spread on foil.

    

18. The oven is turned on for 200 ⁰C, send the flounder for 5 minutes.
19. Take out a baking sheet, turn the pieces over and bake for another 7 minutes.

Take out the baking sheet and put vegetables on each piece

Leave until cooked in the oven for 5 minutes.

Decorate with herbs and cucumber rings, use cold flounder

Flounder fillet with cheese in the oven in foil

The dish includes 2 flounder carcasses and a set of the following components:

• onions – 3 small heads;
• cauliflower – 1 pc.;
• tomato – 3 pc.;
• potatoes – 3 pcs .;
• mayonnaise – 150 g;
• cheese “Gouda” – 150-200 g;
• salt and pepper to taste;
• pan oil.

How to bake fish in the oven:

1. The carcasses are processed, the fillet is separated and cut into 3 parts each.
2. Potatoes are boiled together with the peel, allowed to cool, peeled.
3. The bulbs are cut into thin half rings.
4. A sheet of foil is placed on a baking sheet, oil is poured and distributed evenly over the bottom (lubricated).
5. Spread a layer of onions.
6. Tomatoes are cut into half rings.

   

7. The flounder is placed on the onion and the tomatoes are distributed cut down.

   

8. Pepper and salt on top.
9. The cauliflower is divided into pieces.

   

10. Cheese is processed on a coarse grater.
11. The flounder is covered with a layer of mayonnaise.
12. Parts of boiled potatoes are distributed along the edges.
13. Put the remaining tomatoes and cabbage on top.
14. Cover with a sheet of foil on top.
15. Set the mode on the oven 190 ⁰C, put a baking sheet and bake for 30 minutes.

The top sheet of foil is removed, sprinkled with cheese and put 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 of a citrus;
• vinegar 9% – 15 ml;
• carrots – 200-250 g;
• oil – 60 ml;
• basil greens – 40 g.

Recipe technology:

1. The flounder is processed, the fillet is separated from the bones, divided into 2 parts.
2. All vegetables are formed into strips, approximately the same parts.
3. Tomatoes are cut into 2 parts.
4. Basil can be torn with your hands or chopped into large chunks. The cut is folded into one deep container.

   

5. Slices are poured with oil and lemon juice, salt and pepper are added.
6. The fish preparation is divided into 3 portions.
7. Cut off 3 squares of foil.

   

8. Vegetable slices are also divided into three servings.
9. ½ of the vegetables are placed in the center of the foil, the flounder on top and covered with the remaining slices.
10. Sprinkle each serving with vinegar.
11. Wrap products in the form of an envelope.

The edges are hermetically tucked so that the juice from vegetables and fish does not flow out.

Spread the workpiece on a baking sheet, bake in the oven at a temperature of 200 ⁰From 30 min. Before serving, you can decorate with herbs.

Conclusion

Flounder in the oven in foil, when baked, completely retains the juice and aroma. The fish is not greasy, if you fry in a pan, the dish turns out dry and often falls apart. Cooking recipes are varied: you can use the classic version and cook one whole fish in foil in the oven or cut into portions and add vegetables that will go when served as a side dish.