Grilled flounder with burnt butter, sage and lime recipe

• 1 x 800g to 1kg whole flounder, gutted and cleaned
• 2 Tbsp olive oil, plus extra for brushing on fish
• 60g unsalted butter
• 10 large sage leaves
• 2 tbsp lime juice
• Salt and pepper

1. Position an oven rack in the top third of your oven. Preheat fan grill on high.
2. Brush the flounder with olive oil and sprinkle it with salt. Place onto a lightly greased baking tray, pale side up, and allow to stand at room temperature for 15 minutes.
3. Place the fish into the oven and cook for 5 minutes. Turn fish over so the dark skin faces up and cook for a further 4 minutes.
4. Remove from oven and stand for 5 minutes on the tray before transferring to a serving platter.
5. Meanwhile, heat the oil, butter and sage leavesin a small pan over medium-high heat. Allow the butter to foam and turn a nutty golden-brown colour, and sage leaves to become crisp.
6. Remove sage leaves from pan, set aside. Stir in lime juice. Season to taste with salt and pepper.
7. Spoon the warm sauce generously over the fish. Garnish with crisp sage leaves and season with salt and pepper.
8. To serve, use a fish slice to cut the top of the fillet in half down the centre. Slide the fillets off the bone gently. Lift out the centre spinal bone, along with the head and tail, and discard. Serve remaining fillets.

You can find more recipes in the Apr-May (41.2) issue of Club Marine Magazine.