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Whole roasted flounder, anchovy butter and herbs

Andy Allen's Whole Roasted Flounder with Anchovy Butter and Herbs

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1 x 400g whole flounder, sole or turbot

1 tablespoon extra virgin olive oil

Salt flakes and cracked pepper

1 tablespoon parsley, finely chopped

1 tablespoon dill, finely chopped


Anchovy butter

2 tablespoon extra virgin olive oil

20g yellow mustard seeds

3 garlic cloves, finely sliced

3 eschallots, finely sliced

1 tsp chilli flakes

100g anchovy fillets, roughly chopped

400g unsalted butter 


1. Place a medium sized saucepan over a medium heat. Pour in the olive oil and mustard seeds. 

2. Once the mustard seeds start to pop, throw in the sliced garlic, eschallots, chilli flakes and chopped anchovy. Sweat this mixture down for 5 minutes or until the eschallots start to soften. 

3. Add the butter and once it’s melted, bring it to the boil and cook out the mixture for 10 minutes over a medium heat. This will slightly brown the butter. Just before it’s finished, season with salt and pepper.

4. Now it’s time for the fish. Crank your heat up on your oven to 240ºC. 

5. Place the fish onto a baking tray lined with baking paper. Wipe the fish with paper towel and then brush over the extra virgin olive oil to coat the fish. Season well with a good amount of salt flakes and cracked pepper. Once the oven has come to temperature, place fish in for 8–10 minutes. I know that each oven is different, so as a guide, when the flesh that meets the head of the fish can pull away from the bone, the fish is done. 

6. Transfer the fish to a serving plate, smother with anchovy butter, scatter with some of the chopped fresh herbs and serve with a wedge of lemon!


Wine match

Vermentino or lighter-style Chardonnay


Photography: John Paul Urizar 



Preparation time
Cooking time