Serves

Preparation

5min

Cooking

5min

Skill level

Easy
By
6
Average: 3 (2 votes)
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Ingredients

  • flounder
  • butter
  • salt and pepper

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.

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.