Flounder with potatoes, tomatoes, olives and capers
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.
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
Method
- 1 flounder, between 800–1000g
- 8 plum tomatoes, halved
- 16 olives
- 1 tbsp of parsley, chopped
- black pepper
- extra virgin olive oil
- 20 capers, salted
By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.
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