Gremolata is a traditional topping for the classic Italian veal stew, osso buco. Here, I've used it with patiki (flounder).
- Preheat the oven to 180C or heat a grill until hot.
- Mix all the ingredients, except the flounder, in a bowl. Sprinkle oil over the flounder and place on a hot grill or in the oven. Cook for a couple of minutes on each side on the grill - the skin is very delicate - or in the oven until the fish becomes opaque.
- Place the flounder on plates, then add the gremolata. Last, sprinkle generously with olive oil.