Flounder in the oven in foil

Seafood lovers (and not only them) will definitely enjoy the delicious flounder in the oven in foil. This fish is permeated with fat, which makes its meat not only tender but also juicy, moreover, it also has no small bones. Cooking flounder is not difficult at all, even a beginner cook can handle it. To prevent a fishy smell during baking, a marinade based on vegetable oil, lemon juice, garlic, and a special fish seasoning is used in the recipe.

Yield: 2 servings.

Preparation time: 45 minutes.

Caloric content: 152 kcal per 100 grams of the dish.

Ingredients

• flounder - 1 piece (360 g);
• white onion - 1 large head (80 g);
• garlic - 1 large clove;
• salt - 0.5 tsp;
• black pepper - on the tip of a knife;
• fish seasoning - 1.5 tsp;
• lemon juice - 1 tbsp;
• vegetable oil without a pronounced smell - 2 tbsp.

Preparation

1. Prepare the ingredients for cooking flounder in the oven in foil. Flounder is usually sold already gutted, but if a whole fish is caught, first remove the head and then gut it through the resulting incision. You can use ready-made lemon juice or squeeze it from 1/3 of a lemon.

2. Next, cut off the fins (including the tail) with kitchen scissors. Gently scrape the dark part of the carcass with a sharp knife and wipe it with a paper napkin.

3. On this side, flounder has a rather thick skin, and therefore diagonal incisions are made at intervals of 2.5-3 centimeters to marinate the fish faster.

4. Now the carcass can be salted on both sides and sprinkled with pepper.

5. Prepare the marinade - pour vegetable oil into a bowl and add fish seasoning.

6. Add lemon juice here as well.

7. And crush garlic with a press.

8. Mix everything thoroughly.

9. Coat the flounder with marinade on all sides, including in the small inner cavity. Set the preparation aside for now (for about 15 minutes).

10. Cut the onion into wide rings (approximate thickness - 5-7 millimeters). Preheat the oven to 200 degrees without convection.

11. Lay two layers of foil on the baking sheet. No need to grease it with oil, as the fish marinade has enough fat to prevent the bottom skin from burning, and the onion pillow will protect the flounder from that as well. Place the onion rings according to the shape of the fish.

12. Place the flounder on top of the onion.

13. Fold the edges of the foil upwards to form a bowl with sides.

14. Make a lid from a separate piece of foil (there should be air space between it and the flounder). Place the baking sheet on the middle rack of the preheated oven.

15. After 20 minutes, turn off the oven, remove the foiled lid and leave the fish in the oven for another 5 minutes to dry slightly.

The flounder in the oven in foil turned out juicy, the meat just melts in the mouth, and the onion is soaked in aromatic liquid and has acquired an interesting and unusual taste. At the same time, there was no unpleasant smell during the baking process; on the contrary, there was a pleasant lemon-garlic aroma in the kitchen. Serve flounder hot, garnished with lemon wedges.