• (A Girl's Guide to Hunting, Fishing and Wild Cooking)

There is nothing better than cooking fish after it's freshly caught on a fire outside. However, this delicate sweet fish is just as delicious cooked simply at home. If you can’t find flounder, this recipe works just as well with any flat fish.






Skill level

Average: 5 (1 vote)


  • 1 tbsp olive oil
  • 1 flounder, gutted and with skin patted dry (400-500g)
  • 100 g unsalted butter
  • 1 lemon, juiced
  • 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 a large non-stick or seasoned cast iron pan with the olive oil over medium-high heat.
  2. Season the flounder and place in the pan dark skin side down and fry for about 3 minutes. Turn carefully with a fish slice and cook for another two to three minutes on the other side or until just done. Take the fish out of the pan to rest and set aside.
  3. Add the butter into the same pan. When the butter browns add the lemon juice and all the herbs. Season with a small amount of salt to taste and spoon liberally over the flounder.


Analiese Gregory explores life at the bottom of the world in A Girl's Guide to Hunting, Fishing and Wild Cooking.