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"


Feel free to give us your opinions and
requests about this page.

Submit from form

Presence or absence of answer

Share on SNS