Flounder fried in the oven

For uniform baking and a juicier result, the flounder should be baked in an already preheated oven. Therefore, first of all, we turn on the oven and set the temperature to 200-220 degrees Celsius. It is this temperature that will help us cook the fish faster and at the same time not over-dry it.

Next we take the flounder. It is best, of course, if the fish is fresh, but you can also buy ice cream. Then it must be pre-thawed. When choosing a fish, pay attention to the color of the belly and head of the flounder - there should be no yellowish or rusty spots on them. If there are spots, this may indicate that the fish is stale or over-frozen, which in the future will give an unpleasant taste to the finished dish.

We scrape the carcass of the cabal with a knife to remove the silt coating. We make an incision from the side of the fin, ripping open her belly, and carefully clean out the insides of the fish, trying not to burst the gallbladder. Next, thoroughly rinse the fish under running water and wipe dry with paper towels.

All the greens are washed from dirt and dust and dried, spread out on paper towels. Then we cut it. Washed and gutted flounder is thoroughly rubbed with sea salt and herbs, carefully treating the inner cavity of the fish and the skin outside.

Put the flounder on a baking sheet and sprinkle it with olive oil from all sides. We put the pan with the fish in the already preheated oven. Bake the flounder with the dark skin up for 10-15 minutes until fully cooked.

Lemon is washed, wiped with a paper towel and cut into circles. Then we put a small frying pan on the fire, heat it and fry the lemon circles over medium heat without adding oil until they start to turn black.

We put the finished fried flounder on a plate, and put the fried lemon slices right on top of it. We serve it with some sauce.

Bon appetit!