4 x 400g whole flounder cleaned and scaled
Mustard Butter
1 teaspoon yellow mustard seeds
80g butter
1/3 cup cider vinegar
2 to 3 tablespoons vegetable oil
1/3 cup fresh flat leaf parsley finely chopped


1. Lightly rinse cavity of each fish with cold water and pat dry
2. Preheat oven to 180% C
3. Heat a saucepan over medium heat and dry fry mustard seeds until they pop
4. Add butter increase heat for 1-2 minutes
5. Stir in cider vinegar cook a further 2 minutes, remove from heat
6. Brush fish with oil place on baking tray lined with non-stick baking paper
7. Bake 7–8 minutes until cooked through. Remove fish from oven
8. Stir parsley into the sauce and spoon over fish serve immediately


fish icon blueHow do I cook it?

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