Flounder fish baked with tomatoes in the oven

Fish lovers will appreciate it! A simple recipe for gourmets! Many housewives never cook food from such fish as flounder and completely in vain, in my opinion. Most of its unusual appearance for a Russian person and a fairly low price are alarming. But in fact, this fish is very tasty and also useful. And now I want to share with you a culinary recipe for flounder baked with tomatoes.

Valeria

The author of the recipe

Flounder fish baked with tomatoes in the oven

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Composition / ingredients

Servings:

Flounder (but you can also bake any other fish: salmon, cod, mentai - any)

500

Tomatoes

300

Lemons (juice)

0.5

Salt

to taste

Ground black pepper

to taste

Vegetable oil (for baking)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 10 g

Fats 20 % 3 g

Carbohydrates 13 % 2 g

76 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h

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How to make flounder fish baked with tomatoes in the oven? So, first take a flounder, wash it, cut off the head, gut and clean. Now season the flounder with salt and pepper to taste, squeeze out the juice of half a lemon and pour it over the fish. After that, put the fish in the refrigerator for about 2-3 hours to marinate. At this time, cut the tomatoes into small cubes. After 2-3 hours, take out the fish, put it in a baking dish, pre-lightly oiled. Then put the prepared tomatoes on top of the flounder. After that, put the fish in a preheated 180 degree oven and bake for 30-35 minutes. After this time, remove the fish and serve it to the table. I am sure you and your loved ones will like this dish! Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.