- 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.
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