My partner Nick first made me this dish with pan fried miso and dill pickles in a split beurre noisette sauce poured over pan-fried flounder.






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One night at about 2 am I found myself in a bay off Bruny Island, waist-high in freezing water with a fish spear and a torch, following a local in his search for flounder. After about an hour of wandering in the pitch-black night, searching the bottom of the ocean for irregularities we finally found two greenbacks. It may be the coldest I’ve ever been in my life. The next day however my partner Nick made me this dish with pan fried miso and dill pickles in a split beurre noisette sauce poured over pan-fried flounder and all the memories of being icy cold ceased to matter.


  • 3 tsp olive oil
  • 1 plate-size flounder, about 400-500 g, gutted, skin patted dry
  • salt and black pepper, to taste
  • 110 g unsalted butter
  • 50 g chickpea (or sweet) miso
  • 100 g dill pickles, finely diced
  • 1 lemon, juice
  • ¼ bunch dill, finely chopped
  • ¼ bunch chives, finely chopped
  • ¼ bunch parsley, finely chopped
  • ¼ bunch coriander, finely chopped

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.


  1. Heat the oil in a non-stick or seasoned 30-cm cast iron frying pan over high heat. Season the flounder and place in the pan, dark skin-side down and fry for 3 minutes. Using a fish slice, carefully turn and cook for another 2-3 minutes or until just done. Remove the fish from the pan and set aside to rest.
  2. Return the pan to the heat, add the butter and cook until foaming. Add the miso and stir for about 2 minutes, then add the dill pickles and cook for another minute. Remove from the heat and stir in the lemon juice, finely chopped herbs and a little salt to taste. Spoon liberally over the flounder and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.