Clayton Wells’ Whole Roasted Flounder with Espelette Pepper & Fried Curry Leaves

Recipe Information

30 minutes


  • 1x 450-550g whole yellow belly flounder
  • 20g Piment d’espelette
  • 50g grapeseed oil
  • 60g unsalted butter
  • 5g sea salt
  • 10g fresh curry leaves
  • ½ lemon


This is a simple and delicious way to cook a whole flounder, as it remains on the bone and is finished by basting the internal flesh remains soft and delicate as the outer skin caramelises with the Espelette Pepper.

  1. Fry the picked curry leaves for 20 seconds at 180C, remove and drain on paper towel
  2. Preheat oven to 180C
  3. Prepare the flounder by scaling and removing the gut and roe, trim the tail with scissors. (You can also ask your fishmonger to do this for you)
  4. Season the flounder on both sides with sea salt and then sprinkle an even layer of Espelette pepper over the fish and then pat off any excess.
  5. Heat a large base frypan to low/medium heat and add the grapeseed oil
  6. Place the seasoned flounder into the pan and raise heat to medium/high, cook in the pan for 2-3min
  7. Transfer the flounder to the oven and cook for 6 min
  8. Remove from the oven and place back on the stove on medium heat and add butter
  9. Baste the flounder in the butter for approx. 5 min until the fish has cooked all the way through. (The best way to test this is to insert a cake tester in the thickest part of the fish and it should have no resistance)
  10. Remove the flounder from the pan and spoon the espelette butter over the fish, garnish with lemon and fried curry leaves.
  11. Serve immediately