Chefs' Recipes

David Moyle’s flounder with cultured butter and lemon leaves

Recipe for flounder with cultured butter and lemon leaves by David Moyle from Franklin in Hobart.
Flounder with cultured butter and lemon leaves

Flounder with cultured butter and lemon leaves

William Meppem
6
10M
12M
22M

“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.”

Ingredients

Method

Main

1.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.
2.Stir pan juices, then pour over flounder with the lemon leaves and serve hot.

Drink Suggestion: A textural-style white wine such as 2013 Occhipinti “SP68” Bianco.

Notes

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