Grilled Flounder with Aromatic Herbs
Whole flounder, first browned on the grill and then gently finished in the oven, shows the Mediterranean attitude toward fish: minimal handling, maximum quality of the product. Cuts in the body, with sprigs of thyme and rosemary tucked into them, scent the fish from the inside as it cooks.
The two-stage method is deliberate: a hot grill gives an appetizing crust and grill marks, while the gentle heat of the oven brings the dense flounder to doneness without drying it out. The finishing touch is a garlic oil emulsified in the blender, spooned over the fish once it’s on the plate.
Handy Tips
- According to the chef, the garlic oil also tames the particular taste that oily flounder can have; it’s just as good over steak or kebabs.
- Any flat white fish works in place of flounder, such as halibut or sole; adjust the oven time to thickness.
- Don’t overcook: as soon as the flesh near the spine turns matte and separates easily, it’s time to take the fish out.
Serve right away with a lemon wedge; the acidity freshens things up and balances the garlic oil. This is a portion for one or two, so for a bigger group just multiply the amount of fish.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Preheat the oven to 360°F (180°C).
Rinse and pat the fish dry. Make several cuts on both sides of the body.
Cut the thyme and rosemary sprigs into a few pieces. Tuck the herbs into the cuts on the fish. Season with salt and pepper and drizzle well with olive oil.
Cook the fish on a well-heated grill or grill pan for 5 minutes per side.
Transfer the fish to the oven for 7 to 8 minutes to finish cooking.
Meanwhile, blend the oil with the garlic in a blender.
Drizzle the cooked fish with the garlic oil and serve with lemon.
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