Flounder with potatoes, tomatoes, olives and capers
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This delicious easy seafood recipe from Grazia Soncini is a quick one-pot dinner with impressive results. Taking just half an hour to prepare, this baked fish dish is a fantastic way of livening up your midweek supper repertoire and can be made even simpler if you ask your fishmonger to gut the fish for you. With capers, olives and juicy tomatoes complementing the subtle taste of the flounder, this dish celebrates classic flavours of the Mediterranean.
First published in 2015
Ingredients
Metric
Imperial
Flounder
- 1 flounder, between 800–1000g
- 500g of potatoes
- 8 plum tomatoes, halved
- 16 olives
- 20 capers, salted
- extra virgin olive oil
- 1 tbsp of parsley, chopped
- black pepper
- salt
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Carefully gut the flounder and remove the gills, leaving its shape and skeleton intact. Wash well and pat dry with kitchen paper
- 1 flounder, between 800–1000g
3
Peel the potatoes and cut into 1/2cm slices. Bring a pan of salted water to the boil and blanch the slices for a few minutes, then drain thoroughly and arrange across a baking tray. Place the fish on top of the potatoes and season well with salt
- 500g of potatoes
- salt
4
Rinse the capers in a bowl of water to remove the residual salt, then add them to the baking tray along with the tomatoes, olives and parsley. Season with black pepper and drizzle over a little olive oil
- 8 plum tomatoes, halved
- 16 olives
- 1 tbsp of parsley, chopped
- black pepper
- extra virgin olive oil
- 20 capers, salted
5
Bake in the oven for 15-20 minutes, until the fish is cooked through and the potatoes are beginning to turn golden. Serve straight out the oven in the cooking pot
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