Prep 10 mins
Cook 45 mins
A way that I cooked a whole flounder on the BBQ that turned out well. The orange juice runs through the fish during cooking giving it a sweet flavour, while the remainder of the rind when placed to the side of the dish can be eaten from time to time as a more sour offset.
- 1 whole flounder, gutted and prepared
- 1⁄2 medium orange, sliced thinly
- 1 tablespoon fresh parsley, chopped
- 1⁄8 teaspoon black pepper, ground
- 1⁄8 teaspoon dried basil
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon dried thyme
- Place flounder on top of piece of foil large enough to wrap it securely.
- Cover with orange slices and sprinkle with pepper and herbs.
- Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
- Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.
This was a wonderful dish. I couldn't find flounder anywhere, so used barramundi fillets, but it was still fabulous. Will definitely make this again. Thanks Peter for sharing this keeper.
This fish dish was yummy, the flavours was not overpowering and the sliced orange kept the fish moist. The only change I made was I wrapped the fish in baking paper first as I find fish tends to stick on foil then I added the foil. Thank you Peter J