Baked NZ Flounder with Cherry Tomato, Olive and Mixed Herbs


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This Mediterranean inspired whole fish recipe contains just a few key ingredients. A simple and light dish made in less than 30 minutes. Baked NZ Flounder with cherry tomato, olive and herbs is a delicious way to make the most of this fresh NZ flounder. Serve it up for yourself or repeat method for multiple servings.


(Serves 1 person)

1 x Whole NZ Flounder cleaned, scaled and gutted

15 x Cherry Tomatoes (different colours) cut in half

6 x Green Sicilian Olives

6 x Black Kalamata Olives

4 x tbsp Extra Virgin Olive Oil

1 x Lemon

Dash of Salt and Pepper

Handful of flat-leaf Parsley chopped


Step 1

Preheat oven to 200°C. Line a large baking dish with baking paper.

Step 2

To prepare the flounder – wash under cold water, then pat dry with paper towels.

Step 3

Using a sharp knife, on the dark coloured skin, make 2-3 slashes on one side of the fish, then make another 2-3 slashes on the other side, in the other direction.

Step 4

Place flounder in prepared baking dish with:



Squeeze over lemon juice,

Olive oil

Dash of salt and pepper

Step 5

Cover with foil

Step 5

Bake for 18-20 minutes or until flesh flakes when tested with a fork.

Scatter with parsley and serve

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