I think this is a really simple way to make a lovely flatfish like flounder, lemon sole, plaice, turbot or brill look, and taste, really exciting. If you want to, you can ask your fishmonger to run a knife down the back of the fish and make a pocket for you to stuff. If not, it's dead easy to do at home. If you need some guidance, check out a video of how to stuff a flatfish. Once you've tried it this way you can stuff the fish with whatever you fancy: lobster or crabmeat, small fish, herbs, tomatoes . . . just let your imagination go wild! Getting a nice big fish isn't hard, but you might want to order it in advance from your fishmonger. It's equally delicious with individual portions though, so look at this as a principle as well as a recipe.
Nutritional Information - Amount per serving:
- Calories 445kcal
- Carbs 5.0g
- Sugar 3.4g
- Fat 26.0g
- Saturates 14.0g
- Protein 47.4g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council