Whole Flounder with a Warm Dressing of Garlic, Parsley and Red Wine Vinegar
Recipe by Peter Evans
Pete Evans features this no-nonsense dish at Hugos Manly, and is so good one of his friends once told him it could be the best fish dish he’s ever eaten!
Ingredients
- Plain flour, for dusting
- 4 x 400g whole flounders
- 125 ml extra virgin olive oil
- 4 garlic cloves, very thinly sliced
- 1 large handful flat-leaf (Italian) parsley
- 3 tablespoons red wine vinegar
- Lemon wedges, to serve (optional)
Method
- Preheat the barbecue hotplate to medium. 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.
- Grease the hotplate with a little of the olive oil. Place the fish, skin side down, on the hotplate 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.
Notes & Tips
Recipe and image from My Grill by Pete Evans, published by Murdoch Books $49.95
