Flatfish

Flatfish — including flounder, sole, and their relatives — are bottom-dwelling fish with both eyes on one side of their flattened bodies. They yield thin, delicate fillets with a mild, sweet flavour and fine, tender texture that makes them popular with people who prefer less “fishy” fish.

In Australia, common flatfish species include flounder found in southern waters. Their mild flavour makes them extremely versatile — they take well to pan-frying, grilling, steaming, and poaching. Classic preparations include sole meunière (pan-fried in butter with lemon) and various Asian-style steamed dishes with ginger and soy.

Because the fillets are thin, flatfish cook very quickly and are easy to overcook. A few minutes per side in a hot pan is usually all that’s needed. Whole flatfish can also be cooked on the bone for more flavour.