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.
- 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
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.
- Heat a large non-stick or seasoned cast iron pan with the olive oil over medium-high heat.
- 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.
- 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.