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Fish Gremolata with Fried Egg


With Anne Thorp

Fish Gremolata with Fried Egg

Time: 25 mins
Serves: 2
Cost per serve: $5.00

Ingredients
2 flounder
1/2 cup rice bran oil
Kosher/flaky salt
3 cloves garlic
2 Tbsp capers in brine/salted capers
1 red chilli, finely diced
Zests of 1 lemon, 1 lime and their juices
1 cup fresh finely chopped parsley
2 free range eggs
Good douse of your favourite extra virgin olive oil and another good douse for sprinkling

Method
Pre heat oven to 200C bake/fan bake
Score the flounder.
Place on baking paper.
Sprinkle with some of the rice bran oil and a little salt.
Place in oven and cook for 12 -15 minutes until opaque in colour or check where scoring is, for doneness.
Meanwhile combine garlic, chilli, zests and parsley and extra virgin olive oil together.
Heat a small fry pan with a little of the rice bran oil, quickly roast capers to a slight crisp.
Combine with the other ingredients.
When fish is ready remove from oven.
Pour remainder of rice bran oil into (caper) pan. When searing hot, add eggs and fry.
Plate up flounder, add gremolata mixture and fire egg on top.
Sprinkle with remainder of your favourite  extra virgin olive oil and squeeze over the juices of the lemon and lime.

(Broadcast: 30 Apr 2012)


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