Flounder gremolata with fried egg
Photo by Tamara West
May is Pink Ribbon Breakfast month. Though your breakfast may be as simple as a coffee and muffin, Kia Ora cooking show host Anne Thorp, who is also a breast cancer survivor and NZBCF ambassador, provided me with a little inspiration with her recipe for flounder gremolata with fried egg, shared below.
- Heat oven to 180C. To make the gremolata, mix together the lemon and lime zest and juice, garlic, capers, parsley and extra virgin olive oil in a bowl.
- Place the flounder on a baking paper lined oven tray and sprinkle over the first measure of olive oil/rice bran oil mix. Bake the fish in the oven for 10-15 minutes. After 10 minutes, check the flounder by putting a fork into the scored flesh. Don’t let it overcook.
- Smear a non-stick frying pan with the second measure of olive oil or rice bran oil and fry the eggs at a hot temperature until the white is cooked but the yolks are still soft and runny.
- Place 1 flounder on each plate, top with some gremolata and a fried egg and garnish with a lemon half and some chopped chilli. You can douse the fish with more of your favourite extra virgin olive oil if you wish.