4 (275 g (10 oz) flounder, cleaned and trimmed
2 tbsp (1 oz) 25 g butter
2 tbsp (1 oz) 25 g butter
for the stuffing
100 g/4 oz mild Cheddar cheese, grated
1 cup (2 oz) 60 g fresh white breadcrumbs
5 ml/1 tsp mustard powder
salt and pepper
10 ml/2 tsp shredded fresh basil or 5 ml/ 1 tsp dried basil
juice of 1/2 lemon
2 tbsp (30 ml) beaten egg
1 cup (2 oz) 60 g fresh white breadcrumbs
5 ml/1 tsp mustard powder
salt and pepper
10 ml/2 tsp shredded fresh basil or 5 ml/ 1 tsp dried basil
juice of 1/2 lemon
2 tbsp (30 ml) beaten egg
for the garnish
2 Vandyke tomatoes
4 rolled anchovies
4 rolled anchovies
method
1. Use most of the butter to grease a shallow ovenproof baking dish and a piece of foil large enough to cover it.
2. Set the oven at 190°C/375°F/gas 5. Make a cut down the entire length of each fish as though for filleting. Remove the bone to make a pouch.
3. Make the stuffing by mixing all the ingredients together in a small bowl. Lift the 2 loose flaps on one of the fish and fill the pouch with a quarter of the stuffing. Repeat with the remaining fish.
4. Place the fish in the prepared dish, dot with the remaining butter, cover with the foil and bake for 20-30 minutes.
5. Decorate each portion with half a Vandyke tomato and a rolled anchovy. Serve at once
2. Set the oven at 190°C/375°F/gas 5. Make a cut down the entire length of each fish as though for filleting. Remove the bone to make a pouch.
3. Make the stuffing by mixing all the ingredients together in a small bowl. Lift the 2 loose flaps on one of the fish and fill the pouch with a quarter of the stuffing. Repeat with the remaining fish.
4. Place the fish in the prepared dish, dot with the remaining butter, cover with the foil and bake for 20-30 minutes.
5. Decorate each portion with half a Vandyke tomato and a rolled anchovy. Serve at once
serving amount
serves 4
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