Flounder and Mushrooms

Name: Flounder and Mushrooms
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 4 flounder fillets; 10 mushrooms, chopped; 1 330-gram tin of basil and garlic tomatoes; 1 lemon, sliced; Clarified butter; ¼ cup fresh parsley, chopped; 1 cup grated Parmesan cheese; ¼ cup olives, chopped; Salt and pepper for seasoning

SpotX Wild Foods Recipe from Michael Owen
Prep:5 minutes Cook:8 minutes Difficulty:1

Ingrediants:

4 flounder fillets
10 mushrooms, chopped
1 330-gram tin of basil and garlic tomatoes
1 lemon, sliced
Clarified butter
¼ cup fresh parsley, chopped
1 cup grated Parmesan cheese
¼ cup olives, chopped
Salt and pepper for seasoning

Directions:

Season fish and then fry in a hot pan.
Remove and place in warming drawer on hot serving plates.
Fry mushrooms in remaining butter.
Add in parsley, olives and tomato to heat through.
Spoon over flounder fillets, sprinkling with Parmesan.
Garnish with sprigs of parsley and lemon rings.

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Flounder and Mushrooms

Stuffed Flounder

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Gran Reids Baked Flounder with Scallop Stuffing

Flounder in Ginger Cream

Nuked Flounder

Flounder
The name ‘flatfish’ covers a number of species in general terms, including yellow-bellied flounder, dabs and soles. Call them what you like; they are all good eating fish, with the yellow-bellied flounder being the culinary pick of the bunch.
These species can be found all over New Zealand in a variety of environments on the open mud and sandy bottoms; way out wide to the surf line inshore, as well as the sandbanks and mudflats of our harbours. They are trawled, netted and speared, the last done mostly on still nights in the shallows.