This is a quick and easy way to prepare and cook whole fish. The summery Mediterranean flavours are incredibly tasty.
Chef: Steve Roberts
- 3 whole tomatoes
- 40ml Lupi Extra Virgin Olive Oil
- 3 cloves garlic, chopped
- 1 Spanish red onion, chopped
- ¼ skin preserved lemon (available from all good specialty stores)
- ½ cup Kalamata olives
- ¼ cup basil leaves
- Salt and freshly ground black pepper
- 4 whole flounders, cleaned, gutted and scaled
- 100g feta cheese
- 1 tbsp fresh parsley, chopped
- Preheat oven to 180°C.
- To prepare the tomatoes, bring a pot of water to the boil. Core and criss-cross the top of the tomatoes then place them in the boiling water for 20 seconds. Remove tomatoes and plunge into ice water for 1 minute. Remove skins (this should now be relatively easy) then deseed and dice the tomatoes.
- Place a frying-pan on a low heat and add 2 tablespoons of the olive oil. Add garlic and onion and sauté until transparent and fragrant. Remove from the heat.
- Place tomato, garlic, onion, preserved lemon, olives and basil in a bowl. Toss with a little olive oil and season with salt and pepper.
- To prepare the flounder, place each fish on separate, lightly oiled pieces of aluminium foil. Cover fish with tomato mixture, reserving ¼ cup for serving.
- Wrap up fish in the foil, place in a baking dish and place in oven and bake for approximately 10 minutes. Unwrap foil a little a check flounders are cooked then open parcels all the way. Top with remaining tomato mixture and crumble over feta. Grill flounders until the feta browns slightly.
- To serve, place on serving platter sprinkled with chopped parsley and a drizzle of olive oil. Delicious accompanied by a simple salad of green leaves.