Baked Whole Flounder w/ Lemon and Caper Burre Noisette




  • 1 small whole flounder (around 300g)

  • 50ml dry white wine
  • 1 sml bunch of Italian parsley
  • 2 generous tbsp of butter
  • 1 tbsp capers
  • sea salt
  • 1 lemon
  • baking paper


Don’t get me wrong. I love winter. The snow, the hearty food, the crackling fire etc.

But sometimes you just need a break.

This recipe will hopefully lighten things up and offer a nice little departure from the winter doldrums and the seemingly endless roast dinners.

The following quantities are per fish, based on one fish per person.

Pre heat oven to 200°C. Pat the fish dry with a clean kitchen towel and score the skin with a sharp knife. Heat a heavy fry pan (make sure the fish fits in the pan) and when the pan is hot add a wee splash of olive oil; then a piece of baking paper cut to size; then a touch more oil on top of the paper. Rub the top of the fish with more olive oil and season with sea salt. Place the fish in the hot pan, dark side up (it should sizzle a bit when it goes in). Now slide it into the hot oven and bake for 10 minutes depending on the size.

This leaves almost the perfect amount of time for the burre noisettte.

Now in a saucepan over a med/high heat, add the butter, white wine and capers. As the butter melts, the wine will reduce and the capers will start to fry and the butter will start to foam and turn brown. At this point you can remove from the heat and squeeze over the lemon juice. With a bit of luck, the fish will be ready. Transfer it to a plate, pour over the burre noisette and sprinkle with a liberal amount of chopped parsley and a wedge of lemon.

Devour with some crispy, salty roasted or fried potatoes and some bitter leaves. Pour an XL glass of china terrace chardonnay and pretend its summer for a minute.


Anthony Gradiska