Valentine fishes his way from the coast of South Wales to Tewkesbury, where he comes across flavoursome flounder.


  • 1 flounder, head removed, gutted & trimmed (or lemon sole)

  • 2 tbsp plain flour

  • Large knob butter

  • 2 tsp baby capers

  • 1 clove garlic, thinly sliced

  • 2 handfuls of peeled brown shrimps

  • Handful of dill, finely chopped

  • ½ lemon, juice only

  • 1tbsp olive oil

  • Flaked sea salt


  • 1.

    Heat the oil in a pan until really hot.

  • 2.

    Put the flour onto a plate and season with sea salt. Dust the fish in the flour on both sides and place fish into the hot oil, brown (thick) side down.

  • 3.

    After 4-5 mins, turn the fish and add the butter to the pan. Once the butter has melted add the baby capers.

  • 4.

    Once cooked (a further 4 minutes), carefully remove the fish from the pan and place on a serving plate.

  • 5.

    Add the garlic and shrimps to the butter and capers, stirring occasionally. Add the dill and lemon juice and mix thoroughly.

  • 6.

    Remove the pan from the heat, pour the sauce over the fish and serve.

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