Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Photo credit: Aaron McLean

Flounder Gremolata

Gremolata is a traditional topping for the classic Italian Veal Stew, osso buco. Here I’ve used it with patiki (flounder).

Serves 4

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.

Browse more recipes...