Plump, Tender Baked Flounder

Flounder fillets cooked slowly at a low temperature turn out beautifully plump. What we rub into the fish is Dish Symphony No.2. Seasoned with nothing but spice and salt, it is a dish that lets the natural flavour of the ingredients come through.

We used flounder here, but the method works with all sorts of white fish, so do try it with other ingredients.

Ingredients (serves 2)

• Flounder (fillets): 200g (2 pieces)
• Broccoli: to taste
• Cherry tomatoes: about 4
• Garlic (sliced): 1 clove
• Maitake (hen-of-the-woods mushroom): to taste
• Dish Symphony No.2: to taste
• Salt: to taste
• Grated cheese: to taste
• Olive oil: to taste

Method

1. Sprinkle salt over the flounder (fillets): 200g (2 pieces) and leave for 10 minutes.
2. Pat dry with kitchen paper, then rub Dish Symphony No.2: to taste into both sides.
3. Pour olive oil into a lidded pot (a small cast-iron pot such as a Staub or a cocotte Dutch oven is recommended) and layer the ingredients in the following order.
1. “Garlic (sliced): 1 clove”
2. “Broccoli: to taste”
3. “Flounder (fillets): 200g (2 pieces)”
4. “Maitake: to taste”
5. “Tomatoes: about 4”
4. Sprinkle a little “salt” and “grated cheese” over everything, then drizzle over the “olive oil”.
5. Put the lid on and cook over low heat for 12–15 minutes. Done.

   (Taste and adjust with salt.)