Flounder with cultured butter and lemon leaves

AT A GLANCE

  • Serves 6 people

"In Tasmania, spearing flounder is a common activity," says Moyle. "I love the flavour of flounder and, like most things, it benefits from being cooked on the bone. The skin is often removed, but I find if it's kept moist during cooking it tastes fantastic. Lemon leaves provide a flavour more lemony than lemon."

  • 6 flounder (about 300gm each), fins and gills trimmed with scissors
  • 240 gm cultured butter, thinly sliced
  • 36 lemon leaves
  • 2 lemons, cut into wedges
01   Preheat oven to 200C. Place flounder on a large oven tray lined with baking paper and roast, for 8 minutes. Remove from oven, cover fish with butter slices, tear lemon leaves over the top, and roast until butter melts and fish is cooked through (2-3 minutes). Squeeze lemons over fish, season to taste and transfer to a serving platter.
02   Stir pan juices, then pour over flounder with the lemon leaves and serve hot.

Topics:

AUTUMN, CHEFS' RECIPES, MAIN, FLOUNDER, SEAFOOD, LEMONS, DRINK SUGGESTION, FAST, FISH

Recipe:

DAVID MOYLE, FRANKLIN, HOBART

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

A TEXTURAL-STYLE WHITE WINE SUCH AS 2013 OCCHIPINTI “SP68” BIANCO.

FEATURED IN

May 2015

May 2015

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