Name: David Moyle’s flounder with cultured butter and lemon leaves
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 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

David Moyle’s flounder with cultured butter and lemon leaves

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

Serves 6

Prep

10M

Cook

12M

Total

22M

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“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.”

Ingredients

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

Method

Main

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.