Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

The grill has ways of handling everything from delicate fillets to giant steaks, and even whole fish. That said, going ...

Sicilian green olives deliver a salty punch to this whole flounder. Mediterranean flavours, including briny capers, lemon and toasted almond, form the base of this lightly fried whole flounder ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.