"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
- 1Preheat 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.
- 2Stir 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.
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