Whole flounder refers to the entire fish, head-on, gutted and ready for culinary use. The “400/600” grading suggests each fish is around 400/600 grams. Cooking Methods Whole flounder offers versatility—you can bake, grill, steam, or pan-fry it: Oven‑baked: Preheat at 190–200 °C, dress the fish with olive oil, herbs (like thyme or parsley), and lemon. Wrap in foil and bake for ~20 min per pound (~400 g). The flesh should flake easily when done Pan‑fried: Start skin‑side down to crisp the skin, then flip gently and cook until flesh is opaque (~3–4 min per side) Skillet roasted: Brown in a pan with butter or oil, add herbs and a squeeze of lemon; finish cooking briefly in the oven (~8–12 min at 200 °C) Serving & Pairing Suggestions Garnish with lemon wedges, fresh herbs, capers, or a light brown-butter sauce . Serve alongside roasted vegetables, steamed greens, potatoes, or a crisp salad . Ideal pairings include white wine (e.g., Sauvignon Blanc) or lighter reds like Pinot Noir.
