You Need: (Serves 4)
- 4 whole flounder (about 250g each), cleaned
- 2 tablespoons butter, melted
- 2 tablespoons thyme leaves
- salt and pepper
- 2 large lemons, quartered
Remove the top and bottom fins of the fish with kitchen scissors. Make a small cut at the tail of the fish to remove the skin from the flesh. Place your hand on the tail and gently pull the skin towards the head, moving your hand upward as the flesh is exposed. Turn the fish over and repeat on the other side.
Preheat the grill to medium-high. Line the grill tray with aluminium foil and brush with a little melted butter. Brush one side of the fish with the remaining butter and sprinkle with thyme, season with salt and pepper.
Place the buttered flounder on the tray, buttered side up, and slide into the centre rack. Grill for 3 minutes.
Carefully turn the fish over, brush with butter and grill for a further 3 minutes or until the fish is opaque and just cooked through. Test with a knife.
Place the fish on serving plates and serve immediately with lemon wedges.