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| flounder |
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| Baked flounder |
A thick flounder (800gm) is not as gelatinous as turbot but still tasty, cooked simply with salt and butter.
1. Season flounder with salt for a few hours.
2. Dry the fish, place a few slices of butter on top, bake at 180˚ for 10 minutes, door ajar to rest for another 5 minutes.
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