Flounder Gremolata



zest of 1 lemon and 1 lime

3 cloves garlic, diced

2 tablespoons salted capers

1 red chilli, finely diced

1 cup fresh finely chopped parsley

good douse extra virgin olive oil for the gremolata and another good douse

for sprinkling

4 flounder






Preheat oven to 180°C or heat grill until hot

Mix all ingredients except flounder together in a bowl

Sprinkle oil over the flounder and place on a hot grill or in the oven.  Cook for a couple of minutes on each side on the grill – the skin is very delicate – or until opaque in the oven.

Place the flounder on plates and add the gremolata  mixture.  Lastly add a generous amount of extra virgin olive oil.

Anne Thorp, Kai Ora