Shizuoka's special recipe

Shinto Flounder Poire Summer vegetables baked in Provence style

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Shinto flatfish

Marine products
伸東(しんとう)ヒラメのポワレ 夏野菜のオーブン焼きプロヴァンス風

Material1 serving

Shinto flatfish (fillet)1 piece
Zucchini (sliced)25g
Eggplant (sliced)25g
Tomato (small) (of which 2/3 is sliced ​​and 1/3 is diced)1/2
A little salt 
Herb mix (Herbes de Provence)a little
Bread crumbs3g
1 tablespoon of olive oil 
A little flour 
1 tablespoon of salad oil 
French dressing (commercially available)20g
Parsley (chopped)a little

How to make

Place zucchini, eggplant, and tomatoes (sliced ​​in slices) alternately on a bakeware, sprinkle with a pinch of salt and herb mix, sprinkle with bread crumbs and olive oil, and bake in an oven at 160 ° C for 10 minutes.

Sprinkle a little salt on both sides of the Shinto flounder, sprinkle with flour, add salad oil to a hot frying pan and bake on medium heat. Return it when it is browned and take it out to a plate when the back side is cooked.

Put French dressing, tomatoes (diced), parsley and a pinch of salt in a pan and heat lightly over low heat.

Put ❶ on ❷ and add ❸ and it's done!

Point of ❶
You can use your favorite herbs such as basil.

❸ points
Don't overcook the sauce

How to make video

* The recipe is the information published in the June 3rd issue of Reiwa Newsletter.

Recipe using "Shinto flatfish"

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