This Mediterranean inspired whole fish recipe contains just a few key ingredients. A simple and light dish made in less than 30 minutes. Baked NZ Flounder with cherry tomato, olive and herbs is a delicious way to make the most of this fresh NZ flounder. Serve it up for yourself or repeat method for multiple servings.
(Serves 1 person)
1 x Whole NZ Flounder cleaned, scaled and gutted
15 x Cherry Tomatoes (different colours) cut in half
6 x Green Sicilian Olives
6 x Black Kalamata Olives
4 x tbsp Extra Virgin Olive Oil
1 x Lemon
Dash of Salt and Pepper
Handful of flat-leaf Parsley chopped
Preheat oven to 200°C. Line a large baking dish with baking paper.
To prepare the flounder – wash under cold water, then pat dry with paper towels.
Using a sharp knife, on the dark coloured skin, make 2-3 slashes on one side of the fish, then make another 2-3 slashes on the other side, in the other direction.
Place flounder in prepared baking dish with:
Squeeze over lemon juice,
Dash of salt and pepper
Cover with foil
Bake for 18-20 minutes or until flesh flakes when tested with a fork.
Scatter with parsley and serve
Experience the freshness of the fish markets at home