And how to make:
Take about 6-8 young onions, slice them into thin rings and spread them on an oven plate. Add some butter flakes and dill branches over the onions and also if you have some fresh juniper branches. (gives the fish a nice special taste).
After cleaning the fresh flounder and cutting the fins away, spread some rough sea-salt in to the stomach and over the whole fish. (better if you do this already a hour earlier for the salt to soak better into the flesh).
Lay the flounders over the onion & dill bed with the stomach side down just like they lay on the bottom of the sea. Put some butter flakes on top of the fish. Also cover it all with plenty of dill branches and some rough white pepper.
Then cover the plate with an aluminum foil and bake it in the preheated oven for about 10 minutes in about 175 centigrade. The time depends of course on the size of the fish. Small Flounders may take only 7 minutes, big ones up to 12 minutes. You must experiment a bit until you find the perfect timing. The fish should never become dry.
Serve the fish with fresh new potatoes cooked in dill water. Just like I mentioned with the garlic herring recipe.
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