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Whole Laurier Flounder

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Four 500 g (1 lb) flounder or plaice


90 g (3 oz/1 cups) soft breadcrumbs
60 g (2 oz/ cup) butter, melted
2 teaspoons lemon juice
1 teaspoon grated lemon peel
2 teaspoons chopped fresh parsley
salt and pepper
30 g (1 oz) cooked peeled prawns, thawed if frozen, finely chopped
1 egg, beaten
20 bay leaves
Olive oil
16-20 vine leaves (from a packet), soaked and drained
2 lemons and parsley sprigs, to garnish


Serves: 4


Remove heads and clean fish. Make an incision to the bone through white skin to form a pocket and lift flesh away from bone. Mix together breadcrumbs, butter, lemon juice and peel, parsley, salt and pepper to taste, prawns and egg. Spoon into pockets. Insert 3-4 bay leaves over stuffing to hold in place. Brush fish all over with oil.

Line rectangular hinged grills with oiled vine leaves. Arrange remaining bay leaves over vine leaves and place fish between. Barbecue on rack over medium coals for 10-15 minutes on each side, basting occasionally with oil, until fish is cooked. Remove fish from baskets and discard charred leaves. Serve garnished with halved crescent lemons, vandyked around edges, and sprigs of parsley.

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