Chef's Recipes

Roast flounder, broccolini, almonds, capers, beurre noisette

Australian Gourmet Traveller recipe for roast flounder, broccolini, almonds, capers, beurre noisette by Temporada, Canberra.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4 - 6
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Roast flounder, broccolini, almonds, capers, beurre noisette
"The roast flounder with brown butter at Temporada in Canberra is a brilliant dish to share. Would you print the recipe?"
Andy Wills, Mudgee, NSW
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  • 50 gm flaked almonds
  • 2 bunches broccolini
  • 250 gm salted butter, coarsely chopped
  • 2 whole yellow-belly flounder (600gm-800gm each), skinned, with head and fins removed
  • 5 gm (1 tsp) baby capers
  • 40 gm flat-leaf parsley, coarsely chopped, plus extra to serve
  • Juice of 1 lemon


  • 1
    Preheat oven to 200C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (5-6 minutes). Set aside.
  • 2
    Blanch broccolini in boiling, salted water for 2 minutes, then drain and set aside.
  • 3
    Heat 100gm butter in a large frying pan over high heat, place 1 flounder in pan and fry for 6 minutes on each side, adding extra butter to baste. Once butter has turned brown (4-6 minutes), remove flounder and place on a large baking tray lined with baking paper, and pour butter over. Cook second flounder in frying pan with 100gm butter and, when butter has browned, place on baking tray with other fish, add toasted almonds, capers, parsley and lemon juice, season to taste. Roast until fish is cooked through (5-7 minutes).
  • 4
    Meanwhile, roast broccolini on a separate baking tray with remaining butter until tender (6-8 minutes), and season to taste.
  • 5
    To serve, top flounder with broccolini, pour over brown butter and pan juices, scatter with extra parsley and serve.