Shizuoka Food Information Center
Recipes
Shinto flounder
Shinto flounder poiled summer vegetables oven-roasted Provence style
- Vegetables
- Marine Products
- Western style
Ingredients (1 servings)
| Shinto flounder (fillet) | 1 |
| Zucchini (sliced) | 25g |
| Eggplant (sliced) | 25g |
| Tomato (small) (2/3 sliced, 1/3 diced) | 1/2 |
| salt | a little |
| Herbal mix (Herbes de Provence) | a little |
| Bread crumbs | 3g |
| olive oil | 1 tablespoons |
| Wheat flour | a little |
| Salad oil | 1 tablespoons |
| French dressing (commercially available) | 20g |
| Parsley (chopped) | a little |
Method
Lay the zucchini, eggplant, and tomato (sliced into rings) on top of each other alternately on a heat-resistant plate, sprinkle with a pinch of salt and herb mix, bread crumbs, and olive oil, then bake in an oven at 160℃ for 10 minutes.
Sprinkle a little salt on both sides of the Shinto flounder, sprinkle with flour, then add salad oil to a hot frying pan and fry over medium heat. Turn it over when it's browned, and when the other side is cooked, remove it to a plate.
Add the French dressing, diced tomatoes, parsley, and a pinch of salt to a pot and heat gently over low heat.
Place ❶ on ❷, add ❸ and it's done!
Key Points
Point ❶
You can also use your favorite herbs such as basil.
Point ❸
Do not overcook the sauce
*Recipe provided by: Akiharu Yamada, creator of the Fujinokuni food capital
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*The recipe is information published in the March 3 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Shinto flounder
We carefully raised them on the shores of Lake Hamana, which is rich in nature, using underground seepage seawater pumped from 40 meters underground, and feeding them high-quality white fish. It's safe, secure, and delicious flounder.
Recipes using vegetables and marine products
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