Feeds 5 adults + 1 hungry baby
Ingredients
2 Whole flounders
Continental Parsley
White wine
Salt & pepper
Olive oil
Lemons
Butter
Gherkins
Dijon mustard
Method
Preheat your oven to 250c/480f - you want it hot!
Place your fish in an oven tray and drizzle a generous amount of olive oil & white wine (this will be the base of your sauce) add the juice of half a lemon and some chopped parsley. Season with salt and pepper.
In the oven they go.
While they are cooking chop your gherkins, you want roughly a handful, you can add capers or even olives if you prefer.
The fish should take between 15-20 minutes, ours took 15. To test put the tip of your knife into the thickest part of the fillet and gently (and slowly!!) press it against your lips, it should be warm, by the time you plate it up it will be perfect. If its cold continue to cook for a few more minutes, if its hot, GET HIM OUT!
Pour the juices from they tray into a little pan and add the juice of half a lemon {if you love lemon like me you can add juice from the whole lemon}, about 1 heaped tbs of butter, 1 tsp Dijon mustard. Cook for a minute on medium. Make sure you try the sauce, you may want to add a little extra S&P or lemon for more of a zing. Lastly add your chopped gherkins.
My Tip: You don't need to use whole fish, fillets are fine but remember the cooking times will be different, more like 5-8 minutes. You could also grill or pan fry
We had ours with a simple shaved fennel salad and steamed rice.
Enjoy x
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