Grilled flounder and tomatoes

This is a super-simple way to make the most of fresh flounder. Try it with fillets of other flatfish too.


300–400g ripe, flavoursome tomatoes (ideally a mix of varieties, including cherry tomatoes)
3 tbsp olive or canola oil, plus a little extra for the fish
2 garlic cloves, sliced
1 tsp ground cumin, plus a little extra for the fish
2 large flounder (about 500g each), filleted (i.e. 8 good-sized fillets)
Sea salt and black pepper


1. Preheat the grill to high. Halve cherry tomatoes and cut larger varieties into 1cm slices. Lay the tomatoes out in a single layer on a large, shallow baking tray. Trickle over the oil, then scatter over the garlic and cumin and season generously with salt and pepper.

2. Place the tomatoes under the grill and cook for 10–12 minutes until tender, juicy and lightly blistered, turning them carefully halfway through.

3. Meanwhile, rub the flounder fillets with a little oil and season with salt and pepper and a pinch of cumin.

4. Carefully nestle the fish, skin-side up, among the grilled tomatoes. Return to the grill and cook for a further 4–5 minutes or until the fish is just cooked through. Serve the fish with the tomatoes and all their lovely juices, with some salad and good bread on the side.

This recipe is an extract from River Cottage A to Z by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, RRP $85). Image © Simon Wheeler.