Whole flounder with a warm dressing of garlic, Parsley & red wine vinegar Coconut flour, for dusting 4 x 400g (14 oz) whole flounders 125 ml (4 fl oz/1/2 cup) extra virgin olive oil 4 garlic cloves, very thinly sliced 1 large handful of flat-leaf (Italian) parsley 3 tablespoons red wine vinegar Lemon wedges, to serve (optional) preheat a large frypan Scatter a large tray with the flour and season with salt and pepper. Make 6 incisions across the top of the fish on an angle. Lightly dust the fish in the seasoned flour and shake off any excess. Coom the fish in extra virgin olive oil. Place the fish, skin side down, and cook until golden and crisp, then turn over, cover and continue to cook for a further 4 minutes or until just cooked through. Heat the oil and garlic in a saucepan on the barbecue until the garlic is just starting to colour. Remove from the heat and add the parsley and red wine vinegar (be careful as it may spit) and season with salt and pepper. Place the fish on a serving plate and spoon over the dressing. Serve with lemon wedges, if you like. Serves 4.
Posted on: Sat, 06 Jul 2013 04:29:46 +0000
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