Baked NZ Flounder with Cherry Tomato, Olive and Mixed Herbs


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How to Bake a Whole Flounder in Tomato and Herbs?

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.

Why not shop New Zealand Flounder today to make your own baked fish at home- browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area

Serves: 1



  • 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 and bake for 18-20 minutes or until flesh flakes when tested with a fork.

Scatter with parsley and serve

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