Baked Flounder
Baked Flounder - This classic dish is a real eye-catcher - and very easy to prepare.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 130 μg | (65 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 187 mg |
Ingredients
- Ingredients
- 300 grams Cherry tomatoes
- 1 lemon
- 4 garlic cloves
- Lemon thyme
- 4 Plaice (ready to cook)
- salt
- peppers
- 1 Tbsp olive oil
- 4 stalks parsley
- 4 Tbsps Cultured butter
Preparation steps
Rinse and halve the tomatoes. Rinse the lemon in hot water and cut into wedges. Pass garlic through a press. Rinse thyme and shake dry.
Rinse fish under cold water, pat dry, salt and pepper and place on a parchment paper-lined baking sheet. Distribute tomatoes, garlic, thyme and lemon wedges over fish, drizzle with olive oil and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) for 20-25 minutes, turning after 12 minutes.
Meanwhile, rinse the parsley, shake dry, pluck leaves and chop. Melt the butter in a saucepan and mix in parsley.
Remove the cooked flounder from the oven. Arrange with the tomatoes, lemon wedges, garlic and thyme on warmed plates. Serve drizzled with the herb butter.
