Flounder with potatoes, tomatoes, olives and capers

Serves2
30 minutes

Ingredients

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
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