Vänö - Flounder

Oven-Baked Flounder with Young Onions, Dill & Juniper
A simple Nordic way of preparing fresh flounder, letting the flavours of the sea, herbs, and butter speak for themselves.
Preparing the Fish:
Take about 6–8 young onions and slice them into thin rings. Spread the onions evenly on an oven tray or baking dish.
Add a few flakes of butter over the onions, together with plenty of fresh dill branches. If you happen to have some fresh juniper branches, add a few of those as well—the juniper gives the fish a wonderfully special and slightly wild flavour.
Clean the fresh flounder and cut away the fins. Rub some rough sea salt into the stomach cavity and over the whole fish.
For the best result, it is good to salt the fish about one hour before cooking, allowing the salt to slowly penetrate the flesh and bring out the natural flavour.
Baking: Place the flounders on top of the bed of onions and dill, with the stomach side facing down—just as they would rest on the bottom of the sea.
Add a few more flakes of butter on top of the fish. Cover everything generously with fresh dill branches and season with some roughly ground white pepper.
Cover the baking dish with aluminium foil and bake in a preheated oven at 175°C for about 10 minutes.
The exact cooking time depends on the size of the fish:

• Small flounders may need only 7 minutes
• Larger ones may take up to 12 minutes

The secret is to experiment and find the perfect timing. The fish should always remain tender and juicy—never dry.
Serve the flounder with fresh new potatoes cooked in dill-infused water, just as described in the garlic herring recipe.
The combination of the delicate fish, buttery onions, fresh dill, and the taste of the sea creates a simple but unforgettable summer meal.
Enjoy cooking—and remember that the best recipes always leave some room for improvisation.