Flounder is a flatfish that lives at the bottom of the ocean. It will give you four fillets that are white, lean and flaky, and when cooked in butter and a bit of oil in a nonstick pan can give you a nice complex flavour that’s worth the effort that goes into filleting delicate flatfish.
One fairly painless way to prepare this fish is by doing a roulade. Once you’ve done the filleting, dress the pieces in some salt, pepper and any other spices you want, roll them and put them through a skewer. Then, on high heat, cook for about three minutes on each side, leaving them a bit raw in the middle for extra flavour, take out the skewers and serve.
To plate, you can finish with some citrus juice and any sauce. For this I used some lime juice and wasabi