Baked Flounder

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe from the Suffolk coast dates from 1750.


  • 2 flounder or small plaice
  • 1 tablespoon each finely chopped parsley, chives and tarragon


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 bu