Method

• 1.
  Preheat oven to 200°C and line a baking tray with baking paper.
• 2.
  Place butter in a medium saucepan over medium-low heat. Allow the butter to melt and bubble for about 4 minutes, you want it to caramelise slightly and have a nutty aroma. Remove from the heat and set aside to cool.
• 3.
  Pour cooled butter through a fine sieve into a small saucepan, being careful not to get any of the sediment that has sunk to the bottom of the first pan. You should be left with a nice clear brown butter.
• 4.
  Place flounder belly side-down on prepared tray. Make a slit on either side of each fish. Brush with 1 tbs brown butter and season with salt flakes and freshly ground black pepper. Roast for 12-15 minutes until the flesh has turned white and you can pierce it with a knife with no resistance.
• 5.
  Warm remaining brown butter over medium-low heat. Add capers, eschalot and fennel and gently cook for 1 minute or until just warmed through. Add the lemon juice and zest, then remove from the heat.
• 6.
  Place flounder on a large serving dish and spoon over the dressing. Sprinkle with chives and serve immediately.