Chef's Recipes

Flounder with cultured butter and lemon leaves

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

By David Moyle
  • 10 mins preparation
  • 12 mins cooking
  • Serves 6
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Flounder with cultured butter and lemon leaves
"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


  • 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.