Reiver: When Symbol finds flounder on a 'one day only' sale, you don't hesitate to adapt the plans to suit.

Flounder is such a delicate fish - and an exotic treat to eat - that it really needs very little embellishment. That said, a little lemon pepper and citrus do wonders, if you have it. I'd normally pan-fry it, but to do three at once, baking proved a very effective (and pleasingly attractive in presentation) method I'd definitely use again.

Simple as it is, the real trick to flounder is in the eating: Lightly score the flesh down the spine, and then use your fork to lift pieces of fish from the bones by always working outward from the spine. Once the first half is done, flip the entire fish, and repeat. Done right (and with a little caution to the edge of the fish, just beneath the fins), you can eat the whole thing with no bones!

Baked Flounder

Adapted from https://www.rnz.co.nz/collections/recipes/whole-baked-flounder-with-gremolata-on-crushed-new-season-potatoes

Ingredients (Per Person)

• 1 flounder, gutted
• 1 thin slice of lemon
• Approx. 1/4 tsp lemon pepper
• Salt, to taste
• Olive oil

Directions

1. Preheat the oven to 180°C.
2. Wipe the flounder with a paper towel (NZ flounder does not have scales) and rinse the gut cavity.
3. Insert the slice of lemon and lightly season the belly with salt and lemon pepper.
4. Place the flounder in a baking tray coated with olive oil.
5. Drizzle olive oil on top and season with salt and lemon pepper.
6. Bake for approximately 12 minutes.