Flounder is the quiet achiever of the fish counter: sweet, delicate, and almost impossible to overcook badly. These thick-cut fillets are trimmed from flatfish landed in cold coastal water and left skin-on, so they hold together in the pan and crisp beautifully under heat.

Why you will love it

• Thick, even fillets that cook through without drying at the edges
• Sweet, mild white flesh that takes on whatever you season it with
• The skin protects the flesh and gives a crisp finish
• Naturally low in fat and high in protein
• Cut and packed the day it is landed

How to cook

Pan-sear: skin side down in a hot pan for four to five minutes, then flip for one. Bake: 200C for twelve to fifteen minutes with butter, lemon and capers. Steam: eight minutes over simmering water for the cleanest flavour.

Storage and handling

Use within three days of arrival, or freeze for up to three months. Pat the skin completely dry before it hits the pan - that is the whole secret to a crisp finish.