• Whole flounder with burnt butter, sage and capers (Smith Street Books)

Less is more when it comes to BBQ fish. This flounder packs rich flavours of burnt butter and capers that pair perfectly with the soft, white flesh.






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  • 4 x 500 g (1 lb 2 oz) flounder, rinsed and dried
  • 2 tbsp olive oil
  • banana leaves, for wrapping
  • 100 g (3½ oz) butter
  • ⅓ cup capers, drained
  • 20 sage leaves
  • lemon cheeks, to serve

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.


Brush each flounder with oil and season with salt.

Place a large sheet of foil onto a clean work surface. Cover with a banana leaf. Place one flounder on the banana leaf, top-side down, and wrap carefully to enclose.

Repeat with the remaining fish.

Preheat a barbecue hotplate (griddle) to medium–high and lightly grease with oil.

Cook the flounder for 4–5 minutes, turn and continue cooking for 2–3 minutes until cooked through.

Meanwhile, place a small frying pan on the hotplate to heat. Add the butter and swirl in the pan to heat evenly. When it starts to foam, add the capers and sage and cook for 1 minute or until crisp.

Serve each flounder on its banana leaf and spoon the hot butter, capers and sage over the top, with a lemon cheek alongside.


Recipe from Feed The Man Meat (Smith Street Books).