Lunch & Dinner

Flounder Recipe with Nori

This flounder Recipe with Nori added creates a delicious combination with contrasting colour. Experiment with whitebait or crab additions.

Serves 4
Prep time 30 mins



  • 500g flounder fillets or fish suitable for rolling eg sole, dory

  • 2 cloves garlic, crushed

  • 150g whitebait or crab meat

  • 2 tablespoons Nori fronds (finely chopped) or you can try Nori flakes

  • 50g butter

  • 2 shallots, diced

  • pinch each: sugar, saffron or turmeric

  • 1 cup white wine

  • 1-2 tablespoons capers, rinsed and dried

  • freshly ground black pepper to taste


  1. Smear the garlic over the one side of the fillets. Top with the whitebait or crab meat.
  2. Sprinkle with a little of the Nori (Karengo) flakes. Roll up firmly. Secure with toothpicks, if required.
  3. Melt the butter in a large frying pan on medium-low heat.
  4. Gently sauté the rolls in the butter, 2-3 minutes each side. Remove from the pan and keep warm.
  5. Add the shallots to the pan. Sauté for 1-2 minutes.
  6. Add the sugar, saffron or turmeric and wine. Stir well then strain.
  7. Boil rapidly until reduced.
  8. Add the capers, pepper and remaining nori flakes.
  9. Spoon over the fish and serve.

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