For those who don't mind a few extra steps, try escalope-style flounder, in which the fish is coated in breadcrumbs and pan-fried to a thick crunch. No matter how you choose to cook it ...

Heat a little olive oil and butter until foaming. Add the flounder and gently pan fry until nicely coloured on each side. Remove fish to rest, and deglaze the pan with chopped capers, fresh lemon ...

A good-sized flounder can also be filleted and pan-fried. Cook slimmer flounders as you would a Dover sole. FAQs about BBC Food ...