Baked Flounder

This recipe from the Suffolk coast dates from 1750.


  • 2 flounder or small plaice
  • 1 tablespoon each finely chopped parsley, chives and tarragon
  • 2 tablespoons (30 g) butter
  • ¼ cup white wine
  • cup (60 g) fresh fine white breadcrumbs
  • Pinch of nutmeg
  • Salt and pepper


Mix the chopped herbs, nutmeg and seasoning together. Butter a flat fireproof dish thickly, sprinkle in the herbs and seasoning, shaking the dish so that the whole of the inside is coated. Lay the fish on this green bed. Pour the wine over and sprinkle with salt and pepper. Melt half the remaining butter and pour over the fish. Cover quite thickly with the breadcrumbs. Dot with the remaining butter and bake at 450°F (230°C, Gas Mark 8) for 10 to 15 minutes. The dish should be put near the top of the oven so that the crumbs brown. If they appear dry, when half-cooked add extra dabs of butter.