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Flounder with Cauliflower

Recipe by Josh Pelham

  • 1 whole medium sized cauliflower
  • 100g feta
  • 100g fresh honeycomb
  • 2 tablespoons ras el hanout spice mix
  • 1 whole flounder ( head, tail and skin removed)
  • 200g butter
  • 100g capers in brine
  • 2 table spoons chopper parsley
  • juice of 1 lemon
  1. Cut the top and bottom of the cauliflower to create 2 flat surfaces, In a large hot frying pan brown the top and bottom of the cauliflower, once caramelized transfer to a baking tray and rub with the ras el hanout and bake for 45 minutes on 180c
  2. In a large frying pan brown both sides of the flounder, it should take about 4-5minutes each side. Transfer to the oven to finish cooking for approximately 4 minutes depending on the size of the fish…. Once cooked, let the fish rest, this allows the fish to relax and the fish should fall off the bone. In the same pan that you cooked the flounder, add the butter and brown then the capers and parsley, this will make the sauce for the fish.
  3. Cut the cauliflower into large chunks, and place onto a serving dish, dress with the feta and honeycomb next to the flounder and sauce with the parsley, lemon and caper butter.
  4. Enjoy ☺

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