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Flounder with avgolemono sauce

The delicate flavours of flounder are elevated by the richness of a traditional Greek avgolemono sauce in a sensory escape to the Greek Islands.
Flounder with avgolemono sauce with salad and lemon on light blue dish with grey cutlery.Ben Dearnley
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A summer-ready seafood recipe, this Greek-style flounder with avgolemono sauce recipe is a light dinner you’ll return to again and again.

Ingredients

Avgolemono sauce

Method

1

Preheat oven to 200°C fan-forced. Grease and line a large oven tray with baking paper. Dust flounder in flour and shake off excess. Heat a large frying pan with half oil and half butter over high heat. Cook flounder in 2 batches, turning halfway, until golden on both sides (5-6 minutes). Place on prepared tray, wipe out pan with paper towel and repeat with remaining flounder, oil and butter; season to taste. Bake until flounder is cooked through (10-12 minutes); rest 5 minutes before serving.

2

Meanwhile, for avgolemono sauce, whisk lemon juice, flours, and egg in a bowl until frothy (5 minutes). While whisking slowly and continuously, gradually add fish stock until combined. Pour mixture into a small saucepan over medium-low heat and whisk continuously until thickened (6-8 minutes).

3

Arrange flounder on a large serving platter and scatter with frisée. Serve with lemon wedges and avgolemono sauce on the side.

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