Whole flounder with herbs and garlic

To cook flounder whole, it has to be gutted and scaled - just ask your fishmonger to do it for you. If you prefer, you can cook the flounder straight on the barbecue, which gives the fish a delicious smoky flavour.


  • 2 whole local or New Zealand flounder (about 500g each), gutted and scaled
  • 3 large cloves of garlic, peeled and thinly sliced
  • ½ bunch fresh oregano, picked leaves
  • ½ bunch fresh sage, picked leaves
  • ½ bunch fresh thyme, picked leaves
  • Murray River pink salt
  • Extra virgin olive oil
  • 1 lemon, cut into 6-8 slices


Preheat oven to 250C.

Wipe each flounder dry with a tea towel.

Place the flounders on a large baking tray, darker skin side up.

Scatter over herbs and garlic, drizzle generously with olive oil and season with salt to taste.

Roast the flounders for 10-15 minutes or until the flesh is just cooked through (check the neck: the flesh should come away easily from the bones)

Heat a frying pan on high until smoking and cook the lemon slices until blackened.

To serve:

Arrange the cooked lemon slices over the flounders and serve immediately.

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