AT A GLANCE
"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."
|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.|