Name: Baked Sand Flounder With Caper Gremolata
Total time: 25 min
Yield: 2
Ingredients: 1 small fennel (200g), sliced thinly; 1 medium lemon (140g), sliced thinly; 4 cloves garlic, peeled, halved lengthways; ¼ cup (60ml) extra virgin olive oil; 2 whole sand flounder (1kg), cleaned; CAPER GREMOLATA; 1 cup firmly packed flat-leaf parsley, chopped finely; 2 tbsp finely chopped marjoram, plus extra to serve; 1 clove garlic, crushed; 1 tsp finely grated lemon rind; 2 tbsp baby capers; ⅓ cup (80ml) extra virgin olive oil

VMG Recipes