River Cottage Australia



A great balance of flavours; with the sweetness of the fish, the nuttiness of the brown butter, the freshness from the parsley and the zing of the lemon.


  • Rice bran oil, for frying

  • 1 whole flounder, gutted

  • 1tbsp butter

  • Small handful of baby capers

  • Juice of a lemon

  • Small handful of finely chopped parsley

  • Baguette, for serving


  • 1.

    Drizzle a little cooking oil into a fry pan on a medium/high heat, as soon as the oil starts to shimmer and very lightly smoke, add the flounder, skin side down.

  • 2.

    Cook the flounder until the skin is brown and crispy. Delicately turn the fish, drain off any excess oil and then add the butter and capers to the pan.

  • 3.

    As soon as the butter has melted and starts to foam, spoon it over the fish and keep doing so until the fish is just about cooked and the butter has started to brown.

  • 4.

    Remove from the heat and add the lemon juice and parsley.

  • 5.

    Place the cooked fillets on a plate and drizzle over the brown butter. Serve with a fresh baguette, a salad of sweet leafy greens and crisp fennel.

  • Note:

  • 1.

    You can substitute flounder for bream, with this dish.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 312kj
  • Fat Total 28g
  • Saturated Fat 8g
  • Protein 13g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 342mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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