This recipe is made with whole Sole (or flounder) with Beurre Noisette, lemon, capers and croutons.

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  • 2 x 600g whole yellow belly flounder (similar to sole and widely available in Australia), gutted and scaled

  • 100g unsalted butter

  • 30g baby capers

  • 20mL lemon juice

  • 5g Maldon salt

  • 10g chopped parsley

  • 12 lemon segments

  • Diced brioche croutons (approx. 5mm)

  • 20mL blended vegetable oil

  • 2 lemon cheeks

  • Watercress


  • 1.

    Prepare the fish by using a pair of scissors to trim the fins, leaving the tail intact. At the tail, make a small incision with a sharp knife, starting 1cm from where the tail starts.

  • 2.

    Using a pair of food-grade pliers, pull the skin back toward the head, revealing the flesh. Repeat the process on the other side, and reserve in the fridge until needed.

  • 3.

    Preheat your oven to 180°C. Lightly season both sides of the fish with Maldon salt.

  • 4.

    In a hot frying pan, add the oil and place the fish top-side down, cooking for 3 minutes until golden.

  • 5.

    Flip the fish and place into the oven to cook for a further 8 minutes.

  • 6.

    In a separate pan, add the butter and cook on medium-high heat until it begins to brown. Remove from the heat and add the lemon juice, baby capers, salt, parsley, brioche croutons and lemon segments.

  • 7.

    Remove the fish and place onto your serving plates. Carefully pour your beurre noisette over both the fish, and serve with lemon cheeks and watercress.


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