Thread: Roman style whole flounder

Originally Posted by Angus_A

Hey all,

I received two beautiful flounder the other day and after a long contemplation period i finally got down to business and got to business.
It had an excellent flavour and despite the leanness of flounder it cooked perfectly.
Very easy one pot meal that makes a great sauce.

Ingredients:

2 Whole flounder
6 cloves of garlic, peeled and crushed.
Half a leek
One can of crushed tomato and the juice
The juice of half a lemon
Parsley
Basil
Salt and pepper
Olive oil

Preheat oven to 180 degrees

Gut your flounder and make an incision along the length of the spine, make 3 diagonal slashes on each side of the spine down to the fins (which hopefully you have removed)

Wash the leek thoroughly removing any sand and slice very thinly into rounds. Place the rounds on the bottom of a large dutch oven coat with a generous amount of olive oil.
Place the fish over the top, place the garlic cloves along the spinal cut of each fish. Top with the salt, pepper and herbs. Empty the contents of the canned tomatoes on top of the fish along with the lemon juice.

Cover and bake for 20-25 minutes.

Done!

I will be giving that a go one day!