Fresh-Frozen Flounder Fish Steaks

Flounder cut into thick cross-section steaks, skin left on. The flesh is white and firm with fine muscle lines running through it, and the dark skin forms a distinct band around the edge of each piece.

Flatfish steaks are a forgiving cut: the bone and skin keep the flesh moist, and the steaks hold their shape in the pan. The flavour is mild and sweet with very little oiliness, so it takes butter, lemon, garlic or a soy glaze equally well.

• Thick cross-cut steaks, bone in
• Skin on, dark band around the edge
• White, firm flesh — mild and sweet
• Pan-sear, bake, steam or poach

Keep frozen at -18°C or below. Cook thoroughly before eating.