Oven-Baked Flounder
A source of protein and omega-3 fatty acids, flounder supports heart and brain health. Cherry tomatoes add antioxidants, while olive oil provides healthy fats, creating a harmonious flavor.
Rinse flounder (600 g), dry it, and gently scrape the skin if it has excess slime or scales. Rub the fish with olive oil (20 g), table salt (3 g), and black pepper (0.5 g) on both sides and inside.
Place rosemary sprigs (5 g) on a baking tray and set the flounder on top. Halve or quarter cherry tomatoes (120 g) and arrange them around the fish. If the skin is thick, make a few shallow cuts in it.
Bake at 220 °C for about 15 minutes, until the flesh turns opaque and separates easily from the bones. Spoon the pan juices over the flounder and serve immediately.
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