Best cooked whole, flounder is delicate and subtle in flavour and needs little enhancement other than a sprinkling of chopped parsley, tomatoes and a little butter.
5 tomatoes, halved
½ cup pitted green olives, sliced
1 cup flat leaf parsley leaves
salt and pepper
4 whole flounders
½ cup plain flour ¼ cup olive oil
extra virgin olive oil, to serve
2 lemons, halved
1 Remove seeds from tomatoes and dice. Place into a bowl. Add olives and parsley. Season with salt and pepper.
2 Lightly coat flounder with flour. Heat 1 tbsp oil and half the butter in a large non-stick frying pan over medium heat. When butter is sizzling, add a flounder to pan. Cook for 2 minutes. Turn and cook for a further 2 minutes or until cooked through. Transfer to a tray and cover to keep warm. Cook remaining flounder, adding more oil and butter as required.
3 Place a flounder onto each serving plate. Top with salad. Drizzle each dish with extra virgin olive oil and the juice of half a lemon.