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Flat Fish
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
To showcase the subtle flavour of these fine-textured varieties, choose for preference a swift cooking process that uses as few other ingredients as possible. Braising works particularly well because this moist-heat method tends to concentrate the natural, and often very delicate, flavour of the fish.
| Fish | Cooking Methods |
| Brill | Bake wrapped and unwrapped, steam, poach, grill, pan-fry |
| Grouper | Bake wrapped and unwrapped, steam, poach, grill, pan-fry |
| Halibut | Poach, pan-fry, braise |
| John Dory | Poach, grill, pan-fry |
| Plaice | Pan-fry, deep-fry, poach, steam, grill, bake |
| Ray/Skate | Pan-fry, bake |
| Sole | Grill, pan-fry, deep-fry, steam, bake |
| Turbot | Bake wrapped and unwrapped, steam, poach, grill, pan-fry |
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