During lockdown my family and I got into the habit of eating incredibly well. A habit we are going to adopt, to slow down on days off, spend days cooking and eating together. We are fortunate to be friends with many of our suppliers, growers and fishermen – so were able to get some wonderful ingredients during our time in lockdown.
This simplicity and slowed-down approach toward food has ultimately changed our restaurant for the better and we are now offering simply cooked, delicious food to share with family and friends. This isn’t a recipe as such – more a guide to how to cook the perfect whole flat fish. It can be served in the middle of a big table, with whatever you want around it, bottles of wine flowing and people you hold dear.
Whole flat fish
1 whole flat fish (such as flounder)
300g butter
2 lemons (1 halved for squeezing, the other quartered for serving
1 bunch of parsley, chopped
olive oil
salt
What to do
1. If possible, source fish from a reputable supplier that harvests ethically and sustainably (Gravity Fishing is our go-to: quality really is everything). Let the fish come to room temperature – around 20 minutes or so. Preheat oven to 200°C.
2. Place fish on a tray lined with baking paper, cover liberally with olive oil and salt. Bake for 10–15 minutes, and check after about 7 minutes – the flesh should feel firmish.
3. While the fish is cooking, bring butter to the boil. Once it starts to smell nutty and begins to froth, hit it with a good squeeze of lemon. Stir through and remove from heat.
4. When the fish is cooked, pour brown butter all over, top with chopped parsley and serve with lemon wedges. Serves 2.
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