Flounder on the bone with Beurre Blanc

Mike Reid

This recipe is brought to you with the help of our friends at Wine Selectors


  • 180g Flounder on the bone
  • 1 Lemon, juiced
  •  Bunch thyme, ½ picked rest for basting
  • 1 Tsp Olive oil
  • 200g Butter, unsalted
  • ½ of a Shallot (diced)
  • A splash of white wine
  • Sea Salt


  1. Over medium heat, warm a non-stick pan warm with your oil and butter before adding in your Flounder. Cook your fish with the thyme, hit it with a squeeze of lemon juice and then leave to rest while you prepare the sauce.
  2. In a sauce pot, start sweating down your shallots with a small knob of butter & thyme.
  3. Over low heat, add in your white wine and then reduce. Once it’s reduced add in your butter and whisk to emulsify. Finally just before it’s ready, add a good squeeze of lemon juice and combine well.
  4. Plate up and enjoy!
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