CookEat Recipe
Oven-Baked Flounder (Sole au Four)
Oven-Baked Flounder (Sole au Four) Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2764. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The source body names flounder despite the historical sole heading. Use a whole drawn flounder and clean skin-gripping material; preserve 25 minutes, turning and 20 further minutes as guides with 70°C fish and 74°C coating checks. Limites : Raw 1361 g before skin loss, coating uptake, whole-fish turning and cooked mass remain unmeasured.
Method
Steps
Step 1
Make a light incision around the head of the whole 1361 g fresh drawn flounder. Grip with a clean food-safe covering and pull off skin. Retain the whole head, tail and bones. Season with ONE teaspoon salt and HALF teaspoon paprika; lightly roll in unmeasured flour, then beaten egg, then FRESH bread crumbs.
Step 2
Lightly butter a baking dish and place the whole fish in it. Pour ONE AND HALF tablespoons melted butter OVER. Bake for the TWENTY-FIVE-minute guide, basting occasionally with its butter.
Step 3
Bring to the oven door and turn the whole fish. Squeeze juice of HALF lemon over and sprinkle HALF teaspoon freshly chopped parsley. Bake for the further TWENTY-minute guide, basting frequently, until fish centre reaches 70°C and egg coating 74°C. Serve in the dish.
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