Whole Flounder 400/600 1kg

Whole flounder refers to the entire fish, head-on, gutted and ready for culinary use. The “400/600” grading suggests each fish is around 400/600 grams.

Cooking Methods

Whole flounder offers versatility—you can bake, grill, steam, or pan-fry it:

• Oven‑baked: Preheat at 190–200 °C, dress the fish with olive oil, herbs (like thyme or parsley), and lemon. Wrap in foil and bake for ~20 min per pound (~400 g). The flesh should flake easily when done
• Pan‑fried: Start skin‑side down to crisp the skin, then flip gently and cook until flesh is opaque (~3–4 min per side)
• Skillet roasted: Brown in a pan with butter or oil, add herbs and a squeeze of lemon; finish cooking briefly in the oven (~8–12 min at 200 °C)

Serving & Pairing Suggestions

• Garnish with lemon wedges, fresh herbs, capers, or a light brown-butter sauce .
• Serve alongside roasted vegetables, steamed greens, potatoes, or a crisp salad .
• Ideal pairings include white wine (e.g., Sauvignon Blanc) or lighter reds like Pinot Noir.