MARINATEDFLOUNDERWITH
LEMON& PARSLEY BUTTER
SERVES 4
2 wholegreenbackflounder,(about
500geach),scaled,cleaned
2 clovesgarlic,finelychopped
(^1) / 2 bunchflat-leaf parsley, finely
chopped
1 longredchilli,finelychopped
2 tbsbabycapers, drained, finely
chopped
2 tbsextravirginoliveoil
Fried capers, to serve
BUTTERSAUCE
(^3) / 4 cup(180ml)whitewine
11 / 2 tbsbabycapers,drained,chopped
250gcoldunsalted butter, cut into
1cm pieces
(^1) / 2 bunchflat-leafparsley, leaves picked,
finelychopped
Juice of 1 lemon
Tomarinatetheflounder,scorethetopof
thefish3 times.Placealloftheremaining
ingredientsina largebowl.Seasonto
tasteandstirtocombine.Rubthe
mixtureallovereachflounder.Coverand
marinatein thefridgefor2-3hours.
Forthebuttersauce,placethewinein a
smallsaucepanovermedium-highheat.
Bringtotheboilandcookuntilreduced
byroughlyhalf,thenaddthecapers.
Reduceheattolow,thenslowlystart
whiskingin thebutter,1 cubeat a time
(alternatively,usea stickblender)until
completely combined. Do not let the
saucegettoohotorit willsplit,toocold
andit won’tcombine.Stirthroughparsley
andlemonjuiceandseasontotaste.Keep
thesaucewarmuntilreadytoserve.
Preheattheovento220ºC.
Linea bakingtraywithbakingpaper.
Placethefishonthetrayandpourover
theexcessmarinade.Bakethefishfor
approximately20-25minutesuntil
thefleshjuststartscomingawayfromthe
bone.Placeflounderona largeserving
platter,pouroverleftovermarinade
fromtrayandspoonover sauce.
Serve immediately.
delicious.com.au 21