serves
2-3
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2-3
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- flounder
- butter
- salt and pepper
Instructions
Ross O’Meara knocked up this quick flounder dish the morning after we speared the fish.
Simply gut the fish and lay on a tray. Cut under each fillet and fill the pocket with butter. Season well with salt and pepper and roast in a woodfired oven for about 4–5 minutes or until cooked through.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
