Whole Roast Flounder with Lemon, Capers & Parsley matched with Hallertau Luxe Kolsch (#1)

Ingredients - serves one

  • 1 Whole Flounder, wings trimmed
  • Flour for dusting
  • Canola oil
  • 1 Medium shallot, diced
  • 2 Tbsp. Capers, rinsed
  • 1 Lemon, Juiced
  • Handful parsley, picked into leaves
  • 2 Tbsp. Butter
  • Sea Salt
  • Olive oil

Master tip:

You will need a large pan to be able to cook this flounder, even a non stick tray would not be a bad idea if it is big enough. The sauce is all about the butter and taking it to the correct nut brown stage ‘beurre noisette’, if you burn the butter it will obviously effect the taste. Plenty of lemon juice will help off set the fattiness of the butter as well. A glass of the Hallertau Luxe Kolsch (#1) would not be a bad idea here


  1. Dust and season the flounder. Place a large non-stick pan over medium heat, add in a little canola oil and place in the flounder top side down first (belly up).
  2. Pan fry until slightly golden, about 3-4 minutes then flip over to the belly side, add the butter and cook for a further 3-4 minutes basting all the time with the butter.
  3. Take out the fish and let it rest in a warm place or oven.  
  4. In the same pan add to the butter the shallots and cook over low heat until translucent, add in capers, lemon juice, parsley. Toss to combine.
  5. Pour the sauce over the flounder.

Josh Emett Master Match Horizontal Rule