New Zealand Flounder

Ingredients:

2 medium sized flounder

150g diced Westgold butter

1 head of fennel, finely sliced, reserve the fennel fronds in the middle for garnish

2 cloves of garlic, peeled and sliced

2 shallots, sliced

100g picked herb & leaves (I used nettles, but you could use a mix of kale, parsley, spinach etc whatever you have available!)

2 lemons segmented

Handful of edible flowers

Table spoon of rice flour, or similar

25g sea salt

Method:

Pre-heat your oven to 180^oC.

Prepare the flounder, opening up the backbone with a knife and removing the major frame of the fish.

Pin back the flounder fillets against the fins using toothpicks. 

Season the flounder in sea salt and dust the flounder lightly in rice flour.

Place your favourite skillet on a medium to high heat, add your diced butter and heat until foamy.

Add you seasoned flounder to the hot pan and foamy butter and roast in the pan, tossing the hot butter back over the fish.

Place the pan and fish in the hot oven for 5 minutes to help cook the fish evenly.

Once the fish is cooked, remove from the pan and place on 2 serving plates.

Leave the hot leftover butter in the pan, place back on the heat and add your shallots, garlic, sliced fennel and quickly saute until soft and lighly caramelised.

Add your herbs or green leaves and sauté for 1 minute or until wilted.

Place the contents of the pan into the cavity of the roasted flounder.

Garnish with lemon segments, edible flowers and fennel fronds… serve!