Fresh-Frozen Flounder Fillets Skin On

Flounder fillets with the skin left on, the dark side a deep mottled brown and the cut face a thick, even white. The flesh carries a fine ridged grain across its width and holds a clean, straight edge where it was cut from the frame. They are shown three ways: three fillets on a dark plate with sliced spring onion and ginger; two on a white plate with rings of red chilli and green onion; and two fillets laid flesh-up on a white plate, the white side shining under the light.

The flesh is mild, lean and finely flaked, and the skin crisps well under heat. Pan-sear them skin-side down until the skin browns, bake them with a little butter, or steam them and finish with hot oil and spring onion.

• Fillets, skin on
• Dark mottled skin, thick white flesh
• Mild, lean, fine flake
• Pan-sear skin-side down, bake or steam

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.