Join me in the kitchen as we explore the delights of freshly caught Virginia flounder, complemented by the richness of garlic butter sauce, and accompanied by buttered carrots and sautéed potatoes.
Roughly chop 2 garlic cloves and add to food processor along with 1 teaspoon chile flakes, shallots, peppercorns and 6 tablespoons butter. Blend until finely minced and evenly combined.
Preheat the oven to 130C/120C Fan/Gas ¾. Place the garlic in the bottom of an ovenproof dish and top with the butter, rosemary and chillies (if using) and sprinkle over the salt. Roast in the ...