"I really like to cook whole fish," says Wells. "In Australia, the focus seems to be on round fish, but it's a shame to overlook something as tasty as flounder. I like to cook it at a low temperature so it doesn't dry out. Trimming the fish before cooking makes it easier to dig in."
- 2 whole yellow-belly flounder (about 500gm each), gutted and scaled
- 1 preserved lemon, pith and flesh discarded, rinsed, rind cut into 2mm dice
- 2 tsp dashi stock base (see note)
- 1½ tsp lemon juice
- 60 gm unsalted butter, diced
- 5 gm dried wakame seaweed, finely ground in a blender
- 1Preheat oven to 90C. Trim fins off flounder with kitchen scissors, then remove the head. Rinse flounder under cold running water, pat dry with paper towels and place on an oven tray lined with baking paper. Drizzle with a little oil, season with salt flakes and roast, brushing with oil every 10 minutes, until cooked through (30-35 minutes; a skewer inserted into the thickest part of the fish should meet with no resistance).
- 2Meanwhile, for wakame and lemon butter sauce, combine dashi stock base, lemon juice and 2 tbsp water in a saucepan, bring to a simmer over medium-high heat, then reduce heat to low and whisk in butter a little at a time. Remove from heat, whisk in wakame and keep warm.
- 3To serve, peel the dark skin off the fish, drizzle with wakame sauce and scatter with preserved lemon rind.
Note Wells uses a dashi stock base called Konbu Tsuyu Shirodashi, available from Japanese grocers.
Drink Suggestion: 2015 Good Intentions Wine Co “Gris Diddly Dee” Pinot Gris, Mount Gambier, South Australia. Drink suggestion by Clayton Wells & Abby Meinke