Our Baked Flounder Recipe is an easy dinner that goes from prep to table in under 30 minutes. The fish is buttery, flaky, and ...

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael ... Rinse the gutted fish and pat dry. Brush both sides with ...

Make sure to adjust the cooking time appropriately if the fluke fillets are thicker than the flounder fillets used in our ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.

Any sticky, gelatinous liquid on the fish should be clear and not congealing. As these fish lose their condition they will become soft and their covering becomes sticky and discoloured.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.

I love eating fish whole, as you don’t waste anything — the skin is delicious. Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting ...

Cook flounder, basting in butter, until golden and just cooked through (5-8 minutes each side). Transfer to a plate and spoon over remaining butter; set aside to rest (5 minutes). Styling by Lucy ...

provided me with a little inspiration with her recipe for flounder gremolata with fried egg, shared below.